crab apple and sloe jelly glazed ham
I stuck to my usual method for cooking my ham on Christmas Eve this year, boiling it in cider before baking in the oven. However, I used some of the crab apple and sloe jelly that I made earlier in the year as the basis for the glaze – and very pleased I was with the results.
For a 2.5 kilo ham, I used a quarter of a jar of jelly, two tablespoons of mustard powder (for the ham) and a tablespoon of allspice (for Christmas) with a glug of maple syrup, all melted together and used in place of the sugar and butter concoction of the original recipe. Tasty!
Served with a parsley sauce, mashed potato and peas this makes a great Christmas Eve preparation for the festivities to come.
I make my parsley sauce by adding a generous serving of chopped parsley (5 – 6 tablespoons) to my white sauce, prior to adding the milk to the roux, along with a tablespoon and mustard powder.
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It’s so easy to forget just how tasty ham can be when prepared and cooked well. This is a favourite of mine, cooked on Christmas eve, served with a parsley sauce.
