A succulent, sweet and savoury roast ham makes the perfect centrepiece for a Sunday dinner with family and friends.
Prep: 15 mins
Cook: 15 mins
Difficulty: Easy
Serves: 4
INGREDIENTS
1 uncooked ham, on the bone (about 5-6 kg)
2 celery sticks
2 onions, halved
2 carrots, roughly chopped
1 garlic bulb, halved
small pack thyme
small pack parsley
1 bay leaf
1 tsp black peppercorns
1 tsp cloves
½ tsp ground nutmeg
For the glaze
90g demerara sugar
50ml cider vinegar
3 tbsp dark miso paste
3 tbsp heather honey (you can use regular honey if you can’t find this)
1 tbsp dry sherry
1 tbsp English mustard
1 tsp Chinese five spice
METHOD
- Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roasting tin and scatter all the veg, herbs and spices around it.
- Pour over 750ml boiling water, then cover with a couple of layers of extra-wide foil, sealing around the edges of the tin to make a tent that will trap the steam.
- Roast for 4 hrs, reducing the temperature to 160C/140C fan/ gas 3 halfway through.
- Remove the foil, then leave the ham to rest in the tin for at least 30 mins or until it is cool enough to handle.
- Meanwhile, tip all the glaze ingredients into a small pan and bring to a simmer, stirring until everything is mixed. Set aside.
- Reheat oven to 180C/160C fan/gas 4. Lift the ham into a clean roasting tin – reserve the stock for soup.
- Cut off the skin, leaving a layer of fat all over, then use a knife to score the fat with a diamond criss-cross pattern.
- Roast for 10 mins to allow some of the fat to render, then use a pastry brush to paint the ham evenly with the glaze.
- Roast the ham for 15 mins more, then add a second layer of glaze and roast for another 15 mins until sticky and caramelised.
- Rest the ham for another 30 mins before serving in thick slices. You should have leftovers to enjoy cold over the next few days.
Recipe from bbcgoodfood.com
