Christmas Ham (serve with root veg)
4 - 5 hours
Christmas isn't Christmas without a festive ham. Prepare this ham up to 2 days before, keep it covered in the fridge and slow cook on the day. Serve it with our root roasted veg.
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3 - 4kg raw pork joint (preferably leg)
For the brine
- 250 g Maldon Sea Salt
- 250 g soft brown sugar
- 12 whole black peppercorns
- 12 whole coriander seeds
- 1 bunch fresh thyme
- 2 cloves
- 2 wide strips of lemon zest
- 2 bay leaves
For the glaze
- 2 tbsp Dijon mustard
- 2 tbsp runny honey
- Juice of half an orange
- 15 cloves
- Heat 6 litres of water in a large saucepan and stir in the salt and sugar until dissolved. Remove from the heat, add the remaining ingredients and leave to cool.
- Add the pork to the pan, ensuring it is submerged and refrigerate for 48 hours.
- Remove the pork from the brine and refrigerate, uncovered overnight.
- Prep and get your oven to around 160 - 200 degrees.
- Place the ham in a large roasting dish and slide into the oven for 4 - 5 hours. Careful temperature control is required here, adding just a small piece of wood at a time.
- Thirty minutes before the end of the cooking slide the ham out of the oven and carefully remove the skin; it should come away easily with the help of a sharp knife. Discard the skin.
- Mark the remaining fat on the ham with a criss-cross pattern, and stud a clove into each cross section.
- Mix the honey, mustard and orange juice together in a bowl and brush over the meat.
- Cook for a further 30 minutes, glazing 3 - 4 times until the internal temperature of the meat reaches 80 degrees c