If your still deciding on turkey, beef, or something different for your Christmas day dinner, Boxing day or even New Year’s dinner – Here’s your answer! This ham is beautifully glazed giving you all the flavours of Christmas. The cooking process is lengthy, but the end result is well worth it!
Whole ham glazed with marmalade & cloves
Serves 10
Ingredients:
1 x Ham Joint (approx. 6kg)
Cloves
4 x Bay leaves
2 x Onions, peeled & ¼
Glaze –
150g Brown Sugar
4 Oranges (zest & juice)
4 Tbsp. Honey
4 Tbsp. Orange Marmalade
Method:
Place the ham in a deep pan. Cover with water, enough to cover the meat. Add the bay leaves onions and a few cloves. Bring to the boil then turn down to a simmer. Cook for around 3 hours.
Pre oven – 180c - Gas Mark 4
For the glaze place the sugar, orange juice & honey into a pan and bring to the boil. Simmer for 5 minutes and remove from the heat. Allow to cool slightly then add the orange zest.
Remove the ham from the water. Place in a deep roasting tray and score the fat on top of the meat. Insert cloves into the skin scattered all over. Now place the ham in the oven and cook for around 20 minutes. After this time cover the ham with the glaze and cook for a further 10 mins. Keep an eye on the meat and keep spooning over the glaze, to ensure it doesn’t burn.
Remove from the oven when the meat is beautifully glazed and carve!
It’s that simple! Enjoy!
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here