This simple, sticky glaze, made using just four ingredients, elevates a regular roast ham into something special!
Per Serving 679kcals, 25.2g fat (0g saturated), 27.2g carbs, 24.3g sugars, 83.5g protein, 0g fibre, 0.022g sodium
|5kg ham joint|
|6 tbsp black treacle|
|1 tsp whole cloves|
|2 bay leaves|
|1 tsp allspice|
|1 tbsp black peppercorns|
|Handful of cloves to stud|
|Zest of 1 orange, cut into thin strips|
|For the glaze:|
|100g brown sugar, plus extra for sprinkling|
|1 tbsp Dijon mustard|
1 Place the ham in a large pot and cover with cold water. Add the treacle, spices and orange zest. Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until 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. Place in a roasting pan 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.
3 In a bowl, mix together the glaze ingredients and stir until the sugar has dissolved. Pour the glaze over the ham.
4 Bake the ham for 40-45 minutes until golden brown; every 20 minutes, baste the ham with the glaze and sprinkle with a little brown sugar.
5 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.