Paprika and maple glazed Christmas ham
1 smoked gammon joint
1 onion, halved
1 carrot, chopped
1 tsp black peppercorns
1 handful cloves
1 lemon, juice and zest
4 tbsp maple syrup
25g light brown soft sugar
1 tsp ground cinnamon
4 tsp Dijon mustard
4 tsp smoked paprika
Rosemary, to decorate
Oranges, to decorate
Pineapple to decorate
1. Place the gammon in a saucepan, deep enough to keep it submerged. Add the onion, carrot and peppercorns and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 1 hour 30 minutes, adding extra liquid as necessary to keep submerged.Take your food off the heat and insert a clean thermometer probe into the thickest part of the meat or poultry. It is fully cooked when the temperature reaches 75ºC. Skim off any oil and fat that rises to the surface.
2. Remove the joint from the water and set aside to drain and cool for 25 minutes. Discard the vegetables (but keep the water for stock). Preheat the oven to 190˚C, gas mark 5. Using a small, sharp knife, carefully remove and discard the skin from the ham, leaving as much fat as possible intact. Score the fat, making a criss-cross pattern with a knife, then stud the centre of each cross with a clove. Transfer to a roasting tin.
3. In a bowl, combine the lemon juice and zest with the maple syrup, sugar, mustard, paprika and cinnamon. Brush half the mixture over the ham; roast for 30 minutes. Remove from the oven and pour over the remaining mixture. Roast for another 30 minutes, basting the ham with the juices every 10 minutes. Remove from the oven and cool for 30 minutes before slicing. To decorate, surround the ham with fresh herbs such as rosemary,orange halves and pineapple or pomegranate seeds.
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