Fully Festive Ham

Name: Fully Festive Ham
Prep time: 5 h 20 min
Cook time: 5 h 20 min
Total time: 5 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp allspice berries; 2 liters apple juice; 2 cinnamon sticks, halved; 2 liters cranberry juice; 3 kilograms gammon (ham); 1 teaspoons ground cinnamon; 1 Tbsp honey; 4 Tbsps cranberry jelly, or 6 tablespoons cranberry sauce; 1 Tbsp English mustard powder; 2 onions, halved but not peeled; 30 cloves Approximately

You can never have too many main course recipes, so give Fully Festive Ham a try. This recipe serves 10. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 641 calories, 68g of protein, and 15g of fat. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up cranberry juice, onions, cranberry jelly, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes about 5 hours and 20 minutes.

Instructions

Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness. Alternatively, leave the ham soaking in cold water overnight.

Ingredients you will need

Water

Ham

Equipment you will use

Colander

Sauce Pan

Rinse the saucepan and put the ham back in, and add all remaining ingredients. If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan.

Ingredients you will need

Fruit

Water

Ham

Equipment you will use

Sauce Pan

Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours. Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry.

Ingredients you will need

Ham

Equipment you will use

Frying Pan

Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board. If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it. If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid.

Ingredients you will need

Juice

Ham

On the day of cooking, preheat the oven to 425 degrees F.

Equipment you will use

Oven

When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham. Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove.

Ingredients you will need

Ham

Clove

Beef

Equipment you will use

Knife

Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven.

Ingredients you will need

Cinnamon

Mustard

Sauce

Honey

Jelly

Ham

Equipment you will use

Sauce Pan

Oven

Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham.

Ingredients you will need

Glaze

Ham

Equipment you will use

Aluminum Foil

Pour the glaze over the clove studded ham so that all of the scored fat is covered. Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze.

Ingredients you will need

Clove

Glaze

Ham

If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes. These timings are based on the ham being cold at room temperature, not refrigerator cold.

Ingredients you will need

Ham