Christmas wouldn’t be christmas without a ham

Effortlessly easy, meltingly tender and tasting delicious. What more could you want from a ham? If you’re boiling the ham instead of buying pre-cooked, follow the cooking instructions on the packaging and for extra flavour, cook the ham in ginger beer instead of water. Fab!

Serves: 10 – 12
Effort Level: Easy
Preparation Time: Marinate overnight
Cooking Time: 1 hour
Shelf Life: 1 week in fridge. 3 months in freezer

Ingredients:
3kg cooked ham
8 tbsp marmalade
1 tbsp honey or soft dark brown sugar
1 tbsp Coleman’s English mustard
1 tsp ground ginger
½ tsp ground cloves

Equipment:
Roasting tin
Rack (grill rack will do)
Pastry brush
Small bowl
Sharp knife

Here’s What You Do:
Carefully cut away the ham rind but leave ¼cm of fat (to stop the meat drying out) and score with a crisscross pattern.

Melt the glaze ingredients and brush half over the ham, then marinate in the fridge for several hours or better still overnight.

Preheat the oven to 170ºC/Gas 3.

Line the roasting tin with tin foil and place the rack on top. Sit the ham on the rack and slide onto the middle oven shelf and bake for 30 minutes.

Coat the ham with the remaining glaze and return to the oven for a further 30 minutes.