Rich, dark and spicy sweet Serves: 8

Bray People - - CHRISTMAS -


1 bone­less gam­mon joint, about 2kg 3 tbsp mo­lasses or black trea­cle 1 tsp cloves Pinch of mace 1 bay leaf 1 tsp all­spice 1 tbsp black pep­per­corns Peel of half an orange, cut into thin strips Hand­ful of cloves For the glaze: 5 tbsp dark brown sugar, plus ex­tra to sprin­kle 1.5 tbsp mus­tard pow­der Finely grated zest of half orange 20ml ginger wine 1. Put the ham in a large stock pot, and cover with cold wa­ter. Add the mo­lasses, spices and orange peel and bring slowly to a sim­mer, skimming off any scum. Sim­mer very gen­tly for about an hour and a half, un­til the in­ter­nal tem­per­a­ture of the ham reaches 68C. 2. Heat the oven to 220C. Lift the ham out of the liq­uid (which can be used to make de­li­cious baked beans), al­low to cool slightly, then care­fully cut off the skin, leav­ing as much fat be­neath as pos­si­ble. Score this in a di­a­mond pat­tern, and stud the in­ter­sec­tions with cloves. Put the ham in a foil-lined roast­ing tray. 3. Mix to­gether the glaze in­gre­di­ents into a thick paste, and brush this all over the fat. Put into the hot oven for about 25 min­utes, bast­ing twice dur­ing this time, and adding a sprin­kle more sugar as you go, un­til the glaze is caramelised and bub­bling. Al­low to cool com­pletely be­fore serv­ing.

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