Have you ever eaten Ham that was dry or didn’t have much flavour? Maybe you cooked ham that took ages and ages to cook, or was just pretty boring to taste?
Well, here, I show you an easy recipe, it doesn’t take much effort at all, and you can guarantee there will be plenty of flavour and also very succulent and moist. The flavours I have used infuse right into the entire meat joint during cooking and leaves you with a wonderful, moist piece of ham. It’s always a hit whenever I make this so I am sure you will love it too!
1 ham joint (with fat on it)
6 whole cloves (the spice)
1 Star Anise (if you can get it)
2 Sticks celery roughly chopped
2 bay leaves
For the glaze:
Enough Honey to cover the surface of your size of ham
3 Tablespoons Brown Sugar
A Handful of WHOLE cloves
For BoneLESS allow 25 minutes per 1 lb / 500 g
For Bone IN ham, allow 20 minutes per lb / 500 g.
1. Break the celery into half or less so it fits in the pan. Squeeze the orange juice into the pan and add the rest of the orange outer. Cut the other vegetables into quarters and add to the pan.
2. Put all the ingredients into the pan. If you have ham with skin on, leave it on and place the whole joint in the pan.
3. Add cold water to the pan so it comes up 1 inch above the ham. The photo below was taken at the end of cook time so the water level had gone down.
4. Bring the pan to a boil then turn down to a simmer and cook for the time you calculated for the weight of your meat. Remember, 20 minutes for every 500 g / 1 pound of meat. (total time from when you turn on the heat at the beginning, not from when it starts to boil)
5. When the cook time is up, remove the ham from the pan and place in a well lined baking pan.
** I double line my pan with heavy duty foil as the honey etc will be very sticky!
Preheat the oven to 220 C / 425 F
6. If your ham has skin on, use a sharp knife and remove the skin, but leave the fat underneath on, so your joint of meat will look like the one in my photo.
7. Now cut diagonal lines across the ham, cut down as far as the fat but not into the meat itself. Then cut lines the other way so you end up with criss cross lines like the picture below.
8. Rub the brown sugar gently over the fat, poke it into some of the lines you cut, then pour enough honey, and using a brush or your hand, cover the meat.
9. Now wash your hands! For the cloves, push a clove into each cut in the ham where your criss cross cuts meet. (see my photo below). I find it easiest to pour some of the cloves into a bowl and use them from there as your hands will get a little sticky.
10. Take some pieces of foil and cover any parts of the ham which are not covered by fat. For my piece in the picture, the ends did not have any fat so I covered those to stop the ends from burning or going hard in the oven.
11. Place in the oven for about 20 – 30 minutes or until browned all over like the photo below. Remember, the ham is already cooked, so this stage is purely to get a nice golden brown glaze all over. You can take it out half way through and baste with the juices to give it a really good glaze
Leave to cool or allow to rest for 20 minutes before removing from the pan and carving.
This ham is delicious served either warm or cold, and be sure to save enough slices for yourself as this always is the first to all get eaten at parties!!