Orange and fig lend a truly festive flavour to this ham.
- 1 x 1.5kg Irish Ham or gammon
- 1 onion, studded with 3 cloves
- 1 carrot
- 1 bay leaf
- 50g dried figs, chopped
- 50g water
- 4 tbsp orange marmalade
- 3 tbsp brown sugar
- 10g cloves
For the gremolata:
- 2 tbsp parsley
- 1 garlic clove
- 1 lemon, zest and juice
- 1 tbsp olive oil
- Salt and pepper
- Place the ham in a large heavy based saucepan, add the studded onion, carrots, bay leaf. Add enough water to cover the ham completely. Bring to the boil then reduce the heat and allow to simmer for about 1hour approx. (20-25 min / 500g or pound) Remove from the heat and allow the ham to cool in the cooking liquor.
- In a small saucepan, place the figs, water,. Bring to simmer for 5 minutes. Remove from the heat and using a handheld blender, blend to create a sticky paste. Add the marmalade to the mixture. And set aside.
- Preheat the oven to 160˚C/ 325˚C.
- Place the boiled ham on a roasting tray. Using a sharp knife carefully remove the skin from the ham, then gently score the fat. Stud the ham with cloves.
- Spread the glaze over the ham with a spoon and sprinkle brown sugar.
- Place into the oven for 20-25 minutes until golden brown then remove from the oven. Using a pastry brush, brush any missing spot of the ham and let it rest for 20 minutes.
- In the meantime, prepare the gremolata. in a bowl, combine the parsley, garlic, lemon zest and juice with the olive oil, salt and pepper.
- Carve the ham and sprinkle the gremolata over. Serve immediately with the rest of the prepared dinner.