A classic Christmas recipe but this version maximises the festive flavours for minimal input. Rather than boiling the gammon then baking it, this recipe slow cooks in the oven which results in beautifully succulent ham and less washing up. Topped with cranberries, spices, maple and orange it really is maximum Christmas.
Every great Christmas meal needs to have a main event, this Christmas chelsea bun is a perfect dessert, but this glazed ham is an even more perfect main. Coupled with healthy greens, cauliflower cheese, mustard, and all the other bells and whistles of a Christmas dinner, this glazed ham gives a succulent softness with just enough crunch to satisfy every craving.
This recipe uses measurements to serve 8 healthy portions, but the main principles will still apply if you increase or reduce the amount.
Preheat the oven to 160°C (140°C fan).
Place the ham in a snug oven dish and pour in cider or apple juice.
Add water to fill the pan halfway, and include spices and bay leaf. Ensure the pan is tightly covered with two layers of non-stick foil.
Bake the ham in the oven for 4 hours.
After 2 hours, check the liquid level; add water if less than half remains.
While the ham cooks, prepare the glaze by simmering glaze ingredients for 10-15 minutes until thickened; set aside.
After 4 hours, remove ham, discard liquid, and peel off the foil, then increase oven temperature to 200°C (180°C).
Once cooled, remove ham's skin, leaving a layer of fat; create a diamond pattern by scoring slashes into the fat.
Remove whole spices from glaze, spread half over ham, and return it to the oven for 20 minutes or until sizzling.
Serve the ham with the remaining sauce as part of a buffet, main meal, or sandwiches.
Note: This cooking method yields a succulent ham; slicing isn't crucial—pulling into chunks is equally satisfying.
