Mulled Wine Glazed Ham
2 celery sticks, chopped
1 large onion, peeled and quartered
1 large carrot, chopped
1 teaspoon Black Peppercorns
2 kilograms smoked gammon joint
500 millilitre (17 fluid ounce) red wine
250 grams (14 ounces) muscovado sugar
4 sachets Mulled Wine Spices
2 oranges, rind and juice
1 tablespoon Whole Cloves
- 1 Put the gammon in a large stockpot and add vegetables and peppercorns. Cover with cold water and gently bring to the boil over a medium heat. Reduce heat, skim off any surface scum, then half cover stockpot with a lid and simmer for 20min per 450g (1lb), plus 20 minutes, topping up with water as necessary.
- 2 Meanwhile, make the glaze. Pour wine into a pan. Add sugar, Mulled Wine Spice Sachets, orange rind and juice, and a couple pinches of salt. Stir to combine. Place the pan over medium heat. Once the wine comes to a boil, reduce to a simmer and stir occasionally until the wine glaze is thick, syrupy and has reduced by half (about 20 to 30 minutes). Remove the pan from the heat. Remove the orange rind and the sachets and allow the glaze to cool.
- 3 When the gammon is done, remove from heat, skim off any remaining scum and put it into a large roasting tin.
- 4 Preheat the oven to 200°C, 400°F, Gas Mark 6
- 5 Using a small, sharp knife, remove the rind from the gammon, leaving behind a layer of fat, about 5mm thick.
- 6 Score the remaining fat all over in a diamond pattern and stick a Clove into the centre of each diamond.
- 7 Spoon the glaze evenly over the ham. Add a ladleful of stock to the roasting tin to keep the ham moist during cooking.
- 8 Cover the exposed meat of the joint with cooking foil, then roast in the oven for about 30 minutes until glossy, browned and sticky.
- 9 Rest 10-15 minutes.
- 10 Serve either hot or cold carved into thin slices