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| Every Christmas I get phone calls from people asking how to make the glazed ham that 'Granny' used to make. Well here it is :- | ||
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| Place one large ham (2-3 kgs) in a saucepan along with 1 carrot, 1 large onion, 6 cloves, 6 black peppercorns 1 bayleaf, a teaspoon of mustard powder and 3 teaspoons of brown sugar. Cover with cold water and bring to the boil. Simmer gently, allowing 20 minutes cooking time for every ½ kg. |
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| Remove ham from cooking liquid, leave to cool for a few minutes and remove the outer skin. Return ham to cooking liquid and leave to cool overnight before glazing. |
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Glazing :
1 tin pineapple rings 4 tablespoons dark brown sugar 4 tablespoons honey 2 teaspoons mustard powder 1 teaspoon cinnamon powder 40ish cloves to decorate 20 - 30 slivers of fresh ginger |
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Put the pineapple rings to one side for
decoration and empty the juice from the tin into a saucepan. Add
the sugar, honey, mustard powder, cinnamon powder and 4-5 cloves.
Simmer on a very low heat to prevent the liquid from boiling over until the glaze has thickened slightly (approx 20 mins) Leave to one side to cool. |
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| Back to the Ham :
Place the cooled cooked ham on a large sheet of aluminium foil and use a sharp knife to score the outer fat layer by making criss-cross cuts about 5 mm deep and about 20 mm apart, forming a diamond pattern. With a sharp knife poke about 20 holes all over the ham and plug each hole with a sliver of fresh ginger. Stick a whole clove into the centre of each diamond then place the pinapple rings all over the ham and secure with toothpicks Pour the glaze mixture all over the ham then close the aluminium foil over the top of the ham. Bake at 160 C for about 1 hour. Open up the foil and baste the ham with the glaze once or twice during the baking. Serve the glazed ham hot or cold.
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