Why not eat half the ham, freshly glazed and hot on Christmas Eve, perhaps with a dish of gratin Dauphinoise; you can still have plenty left over for slicing and serving cold after Christmas
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
1 large onion, thickly sliced
1 gammon joint, 2.25-2.5kg
100g light brown sugar
1 x 75cl bottle fruity red wine (eg Shiraz)
750ml orange juice (from a carton)
12 black peppercorns
3 mulled wine sachets
about 40 whole cloves
For the glaze
75g cranberry sauce
1 tsp Dijon or English mustard - see advice in last recipe step
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Scatter the onion in the base of a large lidded pan that is big enough to hold your gammon joint. Add 75g of the sugar then sit the gammon joint in the pan. Pour in the red wine and orange juice to cover the gammon. If it isn’t fully covered, but is mostly submerged, you will simply need to turn it a few times during cooking. Add the peppercorns, mulled wine sachets and 10 cloves to the pan. Bring to a simmer, skim off any scum, then partially cover the pan and leave to simmer for 11⁄2 to 13⁄4 hours (see intro for joints of a different size).
When the ham is cooked (it becomes known as ham when it’s cooked), remove to a carving platter or dish and leave to cool for 15-20 minutes. Preheat the oven to 220°C, fan 200°C, gas 7. Measure 400ml of the mulled wine liquor (strained) into a pan and reduce until syrupy; about 15-20 minutes. Keep an eye on it, especially towards the end of this time, to make sure that it doesn’t over-reduce and catch.
When the ham is cool enough to handle, remove the bindings and peel off the skin, leaving a layer of fat on the joint. Score the fat into diamond shapes and stud with the rest of the whole cloves. Sit the ham, fat-side up, in a roasting tin that’s been lined with foil (for ease of washing up later).
Add the remaining 25g of brown sugar to the syrupy mulled wine glaze along with the cranberry sauce and mustard. Cook for 3-5 minutes over a medium heat, stirring, until thickened. Brush half the glaze over the ham and roast in the hot oven for 5-7 minutes. Brush with the rest of the glaze and cook for a further 5 minutes until sticky and starting to caramelise. Leave to rest for about 15 minutes before carving.
The cooled cooked ham will keep for up to 5 days in the fridge; slices can also be frozen, but this is best done when the ham is freshly cooked and cooled.
Use either Dijon mustard, or 1⁄2 tsp dried English mustard powder, if required for gluten-free; ready- made English mustard contains wheat.
Tip
Use a smaller joint if you are cooking for fewer people or don’t need the leftovers; calculate the simmering time based on 20 minutes per 500g, plus an extra 20 minutes if the weight is under 1.5kg.
Heat the honey, corn syrup, and butter in a double boiler to make the glaze. Brush the glaze over the ham and bake in a foil-lined pan for about 1 hour and 15 minutes, brushing every 15 minutes or so with the glaze. Broil the ham for a few minutes before removing it from the oven.
To Prepare Ahead: make the glaze up to 2 weeks in advance. Remove the rind from the ham and score it, return to the fridge up to 2 days ahead. On the day of, apply the glaze, bake and baste.
The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. 7. Internal temp – Ham is already cooked and ready for eating, so glazed hams are really about extra flavour + glazing.
Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds). Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.
First, our Honey Baked Ham products start with a rigorous selection process, then the meat is smoked for up to 24 hours with our special blend of hardwood chips. The result is that every rich and flavorful bite, and every slice, is fall-apart-in-your-mouth perfect. There's something about that sweet, crunchy glaze.
We recommend that you do not heat Honey Baked Hams® - they are made to enjoy right from the refrigerator. If you prefer your meat warmed, gently heat on low heat 275°F for 10 min per pound only by the slice, do not heat the entire ham. Heating may cause the meat to dry out and lose flavor.
Yes, you can glaze and bake ham the day before it's meant to be served. The glaze can be made up to a week in advance. Keep in a sealed container in the refrigerator. You can remove the rind and score the ham up to three days before using it.
Overcooking the ham can also cause it to become dry. It can help to take the ham out of the fridge an hour before you start to cook it, so that it loses its chill and cooks more evenly.
If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.
Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.
For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin. Score the through the fat layer, making diamond crosshatch marks. Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees.
Yes, you can glaze and bake ham the day before it's meant to be served. The glaze can be made up to a week in advance. Keep in a sealed container in the refrigerator. You can remove the rind and score the ham up to three days before using it.
Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.
If glazing a pre-cooked ham it will need to be served cold, but still makes a great ham for carving. Using a small knife, remove the skin from the ham, leaving about 1cm of fat. Score the fat in a diamond pattern and it's ready to glaze.
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Prep time: 20 mins
