Mulled Wine and Cranberry Glazed Ham

Nutrition

Energy 402kcal
Fat 20g
Sat Fat 6.7g
Protein 47g
Salt 6g

Ingredients

Cooking Method

Method

1
Add the onion, orange juice and carcasses, red wine, spices and 50g of the cranberry sauce to a large casserole pot big enough to fit the joint comfortably.
2
Bring the liquid to the boil and boil for a few minutes to evaporate off the alcohol. Turn the heat down to a simmer and place the gammon carefully into the pot, topping up the liquid with boiling water if necessary so the gammon is just submerged.
3
Place a lid on and simmer gently for 1 hr and 15 minutes, occasionally skimming off any impurities which rise to the top with a large spoon and turning the gammon halfway through cooking. Alternatively cook on low in a slow cooker for the same amount of time.
4
Once the gammon is cooked, remove to a board or dish to cool completely. Meanwhile, drain the cooking liquid through a sieve and measure 500ml into a large saucepan. Bring the liquid to boil and simmer for 15-20 minutes until the liquid has reduced by half and has become syrupy and glossy. Add the remaining 50g of cranberry sauce and wholegrain mustard and continue to simmer for a further 5 minutes. It should be quite thick and syrupy so continue to reduce further if necessary. Taste to correct the seasoning, adding more cranberry sauce if it is a little sharp.
5
When the ham is cool enough to handle, heat the oven to 200°C/220°C fan. Remove the bindings from the ham and carefully peel off the skin, leaving a layer of fat on the joint. Score the fat into diamond shapes and stud with more cloves. Sit the ham, fat-side up, in a roasting tin that’s been lined with foil and pour over half of the syrupy glaze. Roast for 10 minutes until the fat has begun to caramelise, pour over the remainder of the glaze and roast for a further 5 minutes until the joint is sticky and nicely caramelised, baste with the glaze.
6
Leave to rest for 10 minutes before slicing and serving with sides of your choice.

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