Kevin Dundon's Glazed Ham with Brown Sugar, Chilli & Mustard is perfect for Christmas.
- 1 x 5kg Hampshire ham on the bone
- 1 orange, quartered
- 1 onion, peeled and studded with 3 cloves
- 1 carrot
- 1 bay leaf
For the glaze:
- 50g dark brown sugar
- 1 tbsp English mustard
- 1 tbsp wholegrain mustard
- 1 tbsp smoked paprika
- 1 chilli, deseeded and slice
- Place the ham in a large heavy-based saucepan. Add the orange, onion, carrot, bay leaf and enough cold water to cover the ham completely. Bring to the boil, then reduce the heat and allow to simmer 3 hours 20 minutes to 4 hours 10 minutes for a 5kg ham. Remove from the heat and allow the ham to cool in its cooking juices.
- To make the glaze, combine the brown sugar, mustards, smoked paprika and chilli in a small bowl.
- Preheat the oven to 160ºC/gas mark 3.
- Remove the ham from the cooking juices, reserving the liquid to use as a stock for soup. Using a sharp knife, carefully remove the skin from the ham, then score the fat in a criss-cross diamond, glaze over the top of the ham with a spoon.
- Place the ham on a baking tray and bake in the oven for 15 to 20 minutes, until the glaze is golden brown. Remove from the oven and rest for 20 minutes, loosely covered in a foil tent, before carving. Serve warm or cold.
Recipe courtesy of SuperValu Good Food Karma Project ambassadors.