The Christmas Ham
A traditional ham whether smoked or unsmoked is the perfect choice if you’ve got a full house this Christmas. My family always cook ours on Christmas Eve so that it can be enjoyed on its own and then there is plenty leftover for the festive dinner the next day.
- Place your ham into a large pot (with the netting still on)
- Fill pot with water until ham is completely covered.
- Bring water to the boil, and throw away the water.
- Refill pot with water until ham is covered.
- Bring water to the boil and leave simmer.
- Simmer for 20 minutes per lb. e.g.: 6lbs @ 20mins per lb = 2hrs, 11lbs = 3hrs 40mins
- Keep an eye on water so that is doesn’t boil off.
- Remove ham from Pot and place onto a dish.
- With a scissors, carefully cut off netting around the ham.
- The skin around the ham should come off with this netting. If not, just pull off skin.
- Place the ham onto a roasting dish.
Glazing your Ham:
- Pre- heat your oven to 180C
- Mix 3 large tablespoons of honey and 2 large tablespoons of wholegrain mustard together.
- Rub this mix onto the white fat on the ham.
- Then with a knife score the fat (lightly cut vertical and horizontal lines through the fat to form boxes).
- In each box place a whole clove.
- Place uncovered ham in the oven for 20-30mins.