Aromatic Spiced Ham
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 218
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 24
- Cholesterol
- 58
- Sodium
- 2261
- Total: 3 hr 50 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 3 hr 15 min
Ingredients
For the ham:
1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon
8 3/4 fluid ounces (250ml) red wine
5 pints 5 1/2 fluid ounces (3 liters) water (approximately)
1 large onion, halved
2 garlic cloves, unpeeled
1 head fennel, halved
2 star anise
1 tablespoon coriander seed
1 tablespoon fennel seed
1 tablespoon mixed peppercorns
For the glaze:
Approximately 16 whole cloves
4 tablespoons red currant jelly
1/2 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon red wine vinegar
Directions
- Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
- When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
- Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
- Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.