FABULOUS COOKERY

Glazed ham, roast pork with a spice rub – Tom Kerridge serves up delicious dishes for an alternative Christmas lunch

A roast ham at Christmas is a real crowd pleaser and makes a great centrepiece.

Serves 6 2kg (4lb 8oz) smoked ham on the bone (or boneless joint) 8 peppercorns 2 star anise 50g (1¾oz) root ginger, sliced 4 carrots, peeled 3 onions, peeled and halved 3 sticks of celery 10 cloves

For the glaze

50g (1¾oz) coarse marmalade 100ml (3½fl oz) orange juice

Place the ham in a large pan of water with the peppercorns, star anise, ginger and vegetables. Bring up to the boil, then turn down the heat to low and simmer for 2½-3 hours.

Remove the pan from the heat and transfer the ham to a board, reserving the stock in the pan. Preheat the oven to 200°C/fan 180°C/gas 6. Use a sharp knife to trim the skin from the ham, leaving a layer of fat. Score this in a diamond pattern, then stud with the cloves and transfer the ham to a roasting tray. Roast for 30 minutes until the fat starts to colour. Meanwhile, make the glaze. In a pan combine the marmalade with 200ml (7fl oz) of the reserved stock and the orange juice. Bring to the boil, then use to baste the ham every 15 minutes for a further 60 minutes until crisp.

Remove from the oven and transfer to a serving dish. Pour the juices into a pan and simmer until reduced to a syrup. Brush over the ham before serving.