Off Duty Chef Bringing it Home for Christmas airs Monday, 23 December, 6.30pm on RTÉ One.
Ingredients
Serves 6
- 3-3.5 kg, bone in, skin on ham
- 100g brown sugar
- 100g honey
- 20ml soy sauce
- 1 heaped tbsp cornflour, mixed in an equal quantity of cold water
- 2 tbsp glace cherries, chopped
- Zest of 1 large orange
- 1 tbsp fresh thyme leaves
- ½ whole nutmeg, grated
Method
- Begin by preheating my oven to 200c
- Place the ham on a large baking tray and cover tightly with a sheet of kitchen foil before placing in the oven and cooking for 3 hours.
- Once cooked, remove the ham and allow it to rest in a warm place for 1 hour. Next, carefully peel off the skin using a knife or back of a spoon, leaving a good layer of fat on the ham. Place it back in the oven for 10mins to dry out the exterior and allow the glaze to stick.
- To make the glaze, put the brown sugar, honey and soy sauce in a small saucepan and heat gently until the sugar has dissolved, stirring regularly. Whisk in the cornflour until it is mixed through before bringing to the boil, whisking all the time until it bubbles and thickens.
- Spoon or brush the glaze over the top of the ham until evenly covered. Sprinkle the glace cherries on top, followed by the orange zest, thyme leaves and grated nutmeg. Slice and serve warm.
