HOW TO COOK A HAM!

HAVOC’S HAM – HOW TO COOK!

Linda and I were talking ‘ham’ and realised that a lot of us were a little unsure how to cook one from scratch and I mean in the oven for 6-8 hours before glazing!  This might sound a long time but the finished product will be remembered and talked about for many Christmases to come.

Just a note the cooking of the ham can be done the day before and simply glaze it on the day.

UNCOOKED HAM – COOKED

I have two methods which both work fantastically well; one is slowly baked in oven and the other simmered gently on the stove – choice is yours!

METHOD 1:

1(4.5-9kg) uncooked ham ideally on bone (size depending on you)

Tin foil

Preheat oven 150C

Rinse the ham and secure well in tinfoil, place in a suitable sized oven dish and allow 45 mins per kilo. The main thing to remember when cooking such a large joint of meat is to allow plenty of time and don’t be tempted to increase the heat as it will dry out.

Once the ham has cooked you are now able to glaze it if desired. 

METHOD 2:

1 large onion, chopped

2 large carrots, chopped

2 celery sticks, chopped

10 black peppercorns

3-4 bay leaves

5-6 sprigs of thyme

A small bunch parsley stalks (leaves for sauce)

Method

Rinse the ham under cold water and place in a large stockpot.  Cover with fresh cold water and add the vegetables and peppercorns, plus the herbs.  Bring the water to the boil, then reduce the heat, cover partially with a lid and simmer very gently for 4-6 hours.  If after an hour the water tastes very salty, discard the water and replace with fresh boiling water- this helps to reduce saltiness.

Remove the ham from the pot!

GLAZING THE HAM (traditional method)

1 Tbsp English mustard

150g soft brown sugar

100ml rum or whisky (optional) could substitute pineapple juice

15-20 cloves

Method

Remove the ham from the pot and allow it to cool slightly. Meanwhile, place the mustard and sugar in a small mixing bowl and add just enough of the rum or whisky to mix it to a thick, sludgy paste. Carefully cut away the skin of the ham, leaving a smooth, even layer off at over the meat. Place the ham in a large roasting tin, then score the fat layer with the point of a sharp knife in a coarse diamond pattern, but not so deeply as to go right through the fat to the meat.

Slosh the remaining alcohol over the fat and then spread the glaze mixture all over it in an even layer. Stud the fat with cloves at regularly spaced intervals.

Roast the ham in an oven preheated to180°C/Gas Mark 4 for 1-1 1/2 hours, until the glaze is a dark, golden-brown, bubbling crust.

Serve hot or cold