Why not eat half the ham, freshly glazed and hot on Christmas Eve, perhaps with a dish of gratin Dauphinoise; you can still have plenty left over for slicing and serving cold after Christmas
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
1 large onion, thickly sliced
1 gammon joint, 2.25-2.5kg
100g light brown sugar
1 x 75cl bottle fruity red wine (eg Shiraz)
750ml orange juice (from a carton)
12 black peppercorns
3 mulled wine sachets
about 40 whole cloves
For the glaze
75g cranberry sauce
1 tsp Dijon or English mustard - see advice in last recipe step
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Scatter the onion in the base of a large lidded pan that is big enough to hold your gammon joint. Add 75g of the sugar then sit the gammon joint in the pan. Pour in the red wine and orange juice to cover the gammon. If it isn’t fully covered, but is mostly submerged, you will simply need to turn it a few times during cooking. Add the peppercorns, mulled wine sachets and 10 cloves to the pan. Bring to a simmer, skim off any scum, then partially cover the pan and leave to simmer for 11⁄2 to 13⁄4 hours (see intro for joints of a different size).
When the ham is cooked (it becomes known as ham when it’s cooked), remove to a carving platter or dish and leave to cool for 15-20 minutes. Preheat the oven to 220°C, fan 200°C, gas 7. Measure 400ml of the mulled wine liquor (strained) into a pan and reduce until syrupy; about 15-20 minutes. Keep an eye on it, especially towards the end of this time, to make sure that it doesn’t over-reduce and catch.
When the ham is cool enough to handle, remove the bindings and peel off the skin, leaving a layer of fat on the joint. Score the fat into diamond shapes and stud with the rest of the whole cloves. Sit the ham, fat-side up, in a roasting tin that’s been lined with foil (for ease of washing up later).
Add the remaining 25g of brown sugar to the syrupy mulled wine glaze along with the cranberry sauce and mustard. Cook for 3-5 minutes over a medium heat, stirring, until thickened. Brush half the glaze over the ham and roast in the hot oven for 5-7 minutes. Brush with the rest of the glaze and cook for a further 5 minutes until sticky and starting to caramelise. Leave to rest for about 15 minutes before carving.
The cooled cooked ham will keep for up to 5 days in the fridge; slices can also be frozen, but this is best done when the ham is freshly cooked and cooled.
Use either Dijon mustard, or 1⁄2 tsp dried English mustard powder, if required for gluten-free; ready- made English mustard contains wheat.
Use a smaller joint if you are cooking for fewer people or don’t need the leftovers; calculate the simmering time based on 20 minutes per 500g, plus an extra 20 minutes if the weight is under 1.5kg.
Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.
First off buy a good ham! You can rub it with brown sugar and put it in a hot oven. You can inject with a solution of water, salt, maple syrup and white pepper before you cook it. You can slice it and fry it in butter.
Mulled wine, cinnamon and orange add a festive twist to this slow-cooked beef brisket. Spread the meat and serve with mashed potatoes for a hearty, warming dish to get you through the festive season.
In this case, you'll want to preheat your oven to 325 or 350 degrees F, then follow the directions on the package for how long to heat the ham before serving. The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars.
After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so. Pull it out and brush on more glaze, then pop it back in the oven. Then pull it out and brush on more glaze!
If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.
Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds). Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.
Bake at 325 F for 15 to 18 minutes per pound until a meat thermometer registers 140 F. Basting the ham as it heats will add to the moisture and overall flavor. Unwrap the ham, score it and apply the glaze; increase the heat to 400 F and bake for 15 to 20 minutes longer until the glaze is burnished.
For years, I've been making my glazed ham the day before serving then just reheating it on the day of. It comes out 100% perfectly. The glaze is just as good as freshly made and the ham flesh doesn't dry out at all.
Bake at 325 F for 15 to 18 minutes per pound until a meat thermometer registers 140 F. Basting the ham as it heats will add to the moisture and overall flavor. Unwrap the ham, score it and apply the glaze; increase the heat to 400 F and bake for 15 to 20 minutes longer until the glaze is burnished.
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Prep time: 20 mins
