Glazed Christmas Ham

The Christmas Ham. The most exciting part of the Christmas build up in our house. It was always cooked on Christmas eve, filling the house with it's beautiful aromas. My Dad would often receive a few slaps for picking at it after it came out of the oven while my brother and I would be trying to persuade my Mam that maybe Rudolf would like some ham for a change, rather than a carrot! To me, it has always been the more enjoyable of the Christmas meats, towering above the turkey in terms of flavour and intrigue, although that has become more balanced now with the switch to free range bronze birds.

There are many ways to cook the ham. My Mam would always boil it in a cider and water mix before glazing and baking. Others like to forgo the boiling altogether, baking it until just cooked before glazing and baking a little more. I like to boil and then bake. I believe it gives a better texture and results in a juicier ham. It is also a lot more forgiving in terms of cooking time. I decided against using cider and instead went for water with plenty of aromatics added. They slowly infuse the ham, giving a deep flavour and hints of spice throughout the meat. My glaze is especially for Christmas with the perfect mix of sweetness and heat with the added hum of rum to tickle the taste buds.

For the glaze:

1 tbsp Golden Syrup

3 tbsp Demerara Sugar

2 tsp Dijon Mustard

2 tbsp Rum (Captain Morgan's works well)

Mix together well.

Instructions:

1. Ask your butcher whether your ham needs to be soaked overnight or not. Sometimes it is necessary to remove the salt. If it is required, put the ham into a large pot and cover with cold water. Allow to soak for 24 hours, changing the water at least twice. Discard the soaking water.

2. After discarding the soaking water, add enough fresh water to cover the ham into the pot. Add some juniper berries, coriander seeds, peppercorns, and bay leaves and put over a medium heat until it comes to the boil. Remove any scum that forms on the surface.

3. Reduce the heat and allow to simmer for about 15-20 minutes per pound (about 35 minutes per kilo), topping up with boiling water if necessary. Continue to remove any scum that forms.

4. Remove from the pot (you can keep the water for cooking beans/cabbage or to add to the gravy) and cut away the strings. Remove the skin with a sharp knife but leave a good layer of fat on the meat. Cut a criss cross pattern into the fat, being careful not to cut into the flesh. Pour over half the glaze and spread it out evenly over the top of the ham with a pastry brush or the back of a spoon. Place a single clove into each of the cross sections of the cuts in the fat before placing on a baking tray and putting into a 180 degree preheated oven for 20-30 minutes. Cover with the remaining glaze halfway through. 

5. Remove from the oven, put on a plate and cover with tin foil. Allow to rest for at least 30 minutes before serving.