Serves
6 people
Ireland
FOR THE HAM:
5 ½ lbs (2.5kg) to 6 ½ lbs (3.5kg) ham
4 shallots, peeled and halved
2 medium carrots, peeled and roughly chopped
1 celery stalks, roughly chopped
3 bay leaves
10 whole cloves
8 black peppercorns
1 cinnamon stick
1 pint (½ litre) apple cider
4 to 5 pints (2 ½ to 3 litres) water
FOR THE GLAZE:
6 ¼ oz (180g) soft brown sugar
½ tsp 5 spice powder
½ tsp ground cinnamon
3 tbsp sherry
2 tbsp water
2 tsp Dijon mustard
1 orange, zest only
TO DECORATE AND GARNISH:
Whole cloves, to insert
6 clementines, halved
2 star anise
2 tbsp butter
1 tbsp honey
Bay leaves sprigs, to garnish
Rosemary sprigs, to garnish
For the ham, weigh the ham before you begin to cook. The cooking time for ham is 20 minutes for every 1 lbs / 500g. Place all the ingredients for the ham into a large saucepan, then place the ham in and ensure there’s enough water to cover it. Bring to the boil, lower the heat to a simmer and cook according to the calculated cooking time. Keep topping up the water level and scoop the froth off the top.
To prepare the glaze, place all the ingredients into a saucepan and warm through ensuring the sugar has melted. Set aside.
Preheat the oven to 375°F /fan 350°F / gas 5 or 190°C/fan 170°C/gas 5.
Remove the ham from the simmering liquid and place it onto a large roasting pan. Cut away the skin if it hasn’t been done, leave a thin even layer of fat. Score the layer of fat in a diamond pattern. Insert the cloves. Spread the glaze over the top. Roast in the oven for 30 to 35 minutes until golden. Keep an eye on the ham and spread more glaze after 10 minutes of roasting.
When ready to serve, heat a frying pan to a medium high heat, add the butter, honey and star anise. Place the clementines in the pan, all cut side down and brown lightly.
To serve, place the ham on a platter. Arrange the clementines around the ham with bay leaves and rosemary.