The Malton Christmas Glazed Ham
The cooking time for boiling a ham is approximately 20 minutes per 400g and 20 minutes over
1.5kg ham (Smoked if you prefer)
1 carrot peeled and cut in half lengthways
1 small onion halved
1 stick of celery
½ a leek roughly chopped
½ tsp cloves
1 cinnamon stick (crushed with the back of a knife, to help extract the maximum flavour)
Place all the ingredients in a large heavy based pan, cover with water and bring to the boil. Skim off any white foam that comes to the surface and turn down to a simmer. Cook for approx 1 ½ to 2 hours remove from the heat and allow to cool slightly.
To glaze the ham
1 tbls Dijon mustard
Remove the rind from the ham using a sharp knife. Score the remaining fat with the tip of the knife. Mix a tablespoon of the cooking liquid with the Dijon mustard and brush over the surface of the ham. Stud the ham with the whole cloves and sprinkle liberally with the Demerara sugar. Place on a baking tray and into a preheated oven at 200c for 20 minutes or until the ham takes on a sticky glaze.
Note: The ham can be boiled a day in advance. This will free up cooking space and time on Christmas day and the aroma from the cloves and cinnamon will fill the kitchen on Christmas eve, wetting the appetites for the day ahead ! Happy Christmas, Noel Enright, Sous Chef at The Malton