Description
This Spiced Cherry Glazed Ham recipe suits a ham that is small enough to serve just two people for a week of generous sandwiches and leftovers, perfect for smaller families and couples to enjoy over the festive period!
Ingredients
Scale
- 1.2kg-1.5kg (approx 3 lb) unsmoked gammon joint
- 1 small brown onion
- 1 litre (4 1/4 cups) full sugar cherry coke
- 2–3 tbsp cherry jam
- 1/2 tsp sweet smoked paprika
- splash red wine vinegar
- whole cloves
Instructions
- Unwrap and untruss your ham and place it, skin side up in a large lidded saucepan where it will fit snuggly. Peel and halve the onion and place the halves in with the ham.
- Pour the cherry coke over the ham – add a little cold water if need be to make sure it is fully submerged.
- Set over a high heat and bring to the boil. Then, turn the heat down to medium low and simmer, with the lid on for 1 hour per kg of ham. Skim the scum off the top of the pan at 15 minute intervals until it stops appearing.
- Remove the ham from the pan and discard the cooking liquid. Once it is cool enough to touch with a sharp knife score a diamond pattern into the fat. Pre-heat the oven to 230 degrees (445 fahrenheit).
- Combine the jam, paprika and a splash of red wine vinegar in a small saucepan set over a medium high heat. Bring it to the boil, and allow to bubble away for 1 minute.
- Meanwhile, stud cloves into the points of all the diamonds in the layer of fat.
- Brush half the glaze over the clove studded fat and transfer the ham to a baking dish. Bake for 10 minutes, brush with the rest of the glaze, and bake for a further 5-10 minutes until the fat and glaze are sticky, caramelised and burnished.
Notes
Small joints like this tend to arrive without the rind, but if it is still intact slice this off with s sharp knife, still leaving a good 1/2 cm of fat on the joint before cooking.