Glenmór unsmoked ham fillet, slowly simmered in orange juice, then coated in a sticky balsamic and brown sugar glaze and baked until sticky and golden. And it is gluten free!
|Serves:||Serves 10-12 people|
|1L orange juice|
|1 x 5kg ham joint|
|1tsp whole cloves, plus extra to stud|
|1 bay leaf|
|1tbsp black peppercorns|
|For the glaze:|
|150g brown sugar, plus extra for sprinkling|
|4tbsp balsamic vinegar|
|2tbsp Dijon mustard|
1. Place the ham in a large pot. Pour in the orange juice, then add enough cold water to just cover the ham, if needed. Add the spices and bay leaf. Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until the ham is cooked throughout.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly.
3. Place the ham in a roasting tin and use a small sharp knife to strip off the skin. Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves.
4. In a bowl, mix together the glaze ingredients and stir until the sugar has dissolved. Brush some of the glaze over the ham.
5. Bake the ham for 40-45 minutes until golden brown; every 20 minutes, brush the ham with a little more of the glaze.
6. Turn the heat up to 220˚C/200˚C/gas mark 6 and cook for a final 20 minutes. Remove from the oven and allow to rest for at least 20 minutes before serving