"I cook my ham on Christmas eve," says Eunice.

Ingredients

Teriyaki marinade 

  • 3 tablespoons of soy sauce 
  • 2 tablespoons of honey 
  • 1 tablespoon of Mirin 
  • 2cm ginger, finely grated 
  • 2 garlic cloves finely grated 

Marmalade glaze 

  • Cloves 
  • 325/350g jar of marmalade, pass through a sieve to remove rind. 
  • 2 tablespoons of dark brown sugar 
  • 3 tbsp Dijon mustard 

Honey Glazed Ham 

  • 2 teaspoons of mustard 
  • 3 tablespoons of clear honey 
  • Rind of one orange  
  • 1 tablespoon of brown sugar 

Method

"I cook my ham on Christmas eve," says Eunice. "I would allow a 5kg ham off the bone for a family of 8/10 left overs and the next day for Christmas day."

  1. Soak the ham for an hour or two in cold water. (I place the ham in a large sauce pan in which I plan to use for cooking the ham), then run cold tap water over it and set aside for a couple of hours.  
  2. Next, simmer gently for about 3.5 hours. Allow 20 minutes a kilo. Then remove from the heat and allow to cool in the saucepan for an hour or so. 
  3. Take out of the saucepan and then using a sharp knife remove the fatty skin. Then score the fat ready for the glaze. 
  4. Pre heat the oven to 180' C. 
  5. Put the ham on a roasting tray.

There are three glazes to choose from:

The Teriyaki marinade 

  1. If you use this glaze it is especially important to use a low salt ham, as soy sauce is salty in flavour if you want to be extra safe, boil the ham initially then throw away the water and replace with fresh water this usually gets rid of excess salt. 
  2. Mix all the ingredients together and generously glaze the ham using more than half the glaze 
  3. Put the ham in the oven for 15 minutes, then reapply the glaze and cook for a further 15 minutes until golden brown. Loosely cover the ham in foil for 20 minutes to rest before carving. 

Marmalade glaze 

  1. Score the fat on the ham to make diamond shapes and stud the centre of each with a Clove. 
  2. Pop the glaze ingredients in a small saucepan and stir over a gentle heat until everything has melted. Increase the heat and bring to the boil.
  3. Paint the ham liberally with the glaze and pop into the oven for 30 minutes, taking it out every now and then to baste it with more glaze.

Honey Glazed Ham 

  1. Mix the ingredients together and paint the ham liberally with the glaze and pop into the oven for 30 minutes, taking it out every now and then to baste it with more glaze.