RECIPE
Sticky Whisky Christmas Ham
Serves: 8
Prep time: 1 hour
Cook time: 45 minutes
INGREDIENTS
- 3-4kg smoked gammon joint (on the bone)
- 100ml whisky
- 180g dark brown muscovado sugar
- 120g orange marmalade
- Juice of one orange
- 2 tsp mustard powder
- Pinch of cinnamon
- Cloves, to stud the ham
METHOD
- Preheat the oven to 160°C / 140°C (fan) / gas mark 3. Line a baking tray with two long sheets of foil crossed over each other. Place the gammon joint in the centre and bring the foil together over the top to create a tent effect. Making sure the foil isn’t touching the gammon, pinch the edges together to form a seal. Bake in the oven for 20 minutes per 450g.
- 30 minutes before the end of the cooking time, remove the gammon from the oven and increase the heat to 220°C / 200°C (fan) / gas mark 7. Using a sharp knife, carefully remove the skin, leaving a thick layer of fat behind. Score a diamond pattern into the fat and stud each centre with a clove.
- In a small saucepan, combine the whisky, brown sugar, marmalade, orange juice, mustard powder and cinnamon. Gently heat for 5-10 minutes, stirring continuously until the glaze is thick and sticky.
- Pour the glaze over the ham and bake in the oven for the remaining 30 minutes. Remove the joint from the oven and enjoy hot or cold.