The Perfect Christmas ham

Neven Maguire shows you how

You will need:

• 1.75kg gammon joint • 1 each onion, carrot, stick of celery, all roughly chopped • 2 bay leaves • 1 teaspoon black peppercorns • 500ml dry cider • 1 tablespoon Dijon mustard • 2 tablespoons demerara or light muscovado sugar

1 Soak the ham in cold water overnight to remove any excess saltiness, then rinse it well, and put it in a large pot. 2 Cover it with fresh cold water. Add the roughly chopped onion, the roughly chopped carrot, the roughly chopped celery, the bay leaves and the black peppercorns. Bring to a boil, then cover with a lid and simmer for 1½ hours, until the ham is just cooked through and tender. Periodically skim off and discard any white froth that comes to the surface. Remove the pot from the heat and leave the ham to cool in the liquid for 30-40 minutes. 3 Preheat the oven to 200°C, 400°F, Gas 6. Remove the ham from the cooking liquid and carefully cut away the rind and some of the excess fat. Lightly score the remaining fat with a knife and put the ham in a roasting tin. 4 Pour in the dry cider, then smear the ham with the Dijon mustard and sprinkle over the demerera sugar or the light muscovado, whichever you’re using. 5 Bake the ham for 25-30 minutes, until it is sticky and caramelised. Remove it from the oven and leave to rest in a warm place for at least 20 minutes before serving. 7 Alternatively, leave it to cool completely. Put on a plate, cover it with cling film and keep it in the fridge to use when required.

Neven Maguire is chef proprietor of MacNean House & Restaurant, Blacklion, Co Cavan, see nevenmaguire.com. His latest book, ‘Neven Maguire’s Home Economics for Life’, is published by Gill

In conversation with Sarah Caden