Sweet, sticky and aromatic, this Christmas ham comes with serious sophistication. Like most good Christmas hams this recipe is all about the glaze. The combination of sweet orange, sticky plum jam and Asian star anise ticks all the boxes in terms of Christmas tastes.
Ingredients
- 8kg ham on the bone
- 2 litres water
- 1 large onion, sliced
- 1 tblsp black peppercorns
- 8 whole cloves, plus extra for garnish
- 3 star anise
- For the Plum and Star Anise Glaze:
- 150g plum jam
- 100g brown sugar
- Juice of 1 orange
- 5 star anise
Method
- Although hams tend to be much less salty nowadays, soaking overnight is still a good idea. Place the ham in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain.
- Place the ham in a large pot and cover with the water. Then add the onion, peppercorns, cloves and star anise. If the water doesn't cover the ham add more. Bring to the boil, skimming off any scum and then simmer steadily for 40 minutes per kg. After the cooking time turn off the heat and allow to cool in the liquid.
- Make the glaze in a small saucepan, add the orange juice, jam, sugar and star anise and cook gently until the sugar has dissolved and you are left with a slightly thick glaze. Leave to cool slightly.
- Preheat the oven to 220C (450F), Gas Mark 7. When the ham has cooled, remove from the liquid before removing the skin, exposing the fat and scoring diagonally with a small sharp knife.
- Place the ham in a roasting tin and brush the plum glaze over the top of the ham. Push the cloves into each cross. Bake for about 20 minutes or until golden on top. Remove from the oven and allow to cool slightly before slicing thinly to serve.
