Spiced Cherry Glazed Ham

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(Annyeonghaseyo)

こんにちは

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(Ni Hao)

A typical UK thing is that on a Sunday, we have some sort of roast with all the trimmings. We normally either have bangers & mash or a roast chicken. We sometimes get given some gammon, and while Skye loves gammon, I'm not a fan so always looks for ways for me to enjoy it. That's how I came across this Spiced Cherry Glazed Ham. While it's promoted as a Christmas dish. I think it's perfect for any time of the year.

Let's get cooking!

Ingredients:

1.2kg-1.5kg unsmoked gammon joint

1 small brown onion

1 litre full sugar cherry cola

2-3 tbsp cherry jam

1/2 tsp sweet smoked paprika

Splash red wine vinegar

Whole cloves

Start off by unwrapping and untrussing your ham if you need to.

Place it skin-side up in a large lidded saucepan.

Peel and halve your onion and place the halves in the pan with the ham.

Pour the cherry cola over the ham - add a little cold water if you need to, to make sure it's fully submerged.

Set over a high heat and bring to the boil. Then, turn the heat down to medium low and simmer, with the lid on for 1 hour per kg of ham.

Skim the sum off the top at 15 minute intervals until it stops appearing.

Remove the ham from the pan and discard the liquid.

Once cool enough to touch, with a sharp knife score a diamond pattern into the fat.

Preheat the oven to 230C.

Next combine the jam, paprika and a splash of red wine vinegar in a small saucepan over a medium high heat.

Bring it to the boil, and allow to bubble away for 1 minute.

While that bubbles away, stud cloves into the points of all the diamonds in the layer of fat.

Brush half of the glaze over clove studded fat and transfer the ham to a baking dish. Bake for 10 minutes, brush with the rest of the glaze and bake for a further 5-10 minutes until the fat and glaze are sticky and caramelised.

Now you're ready to slice or pull the ham and serve it however you want.

To say I don't like gammon, this was really nice. It was full of flavour and really juicy. Skye seemed to really enjoy it too.

This will definitely be a normal gammon dish I make throughout the year.

If you would like to follow the original recipe then head over to the Christmas Kitchen: Two person Spiced Cherry Glazed Ham recipe page over on Rachel Phipps' website.

See you soon!

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再见

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Bye