FULLY FESTIVE HAM
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness. Alternatively, leave the ham soaking in cold water overnight.
- Rinse the saucepan and put the ham back in, and add all remaining ingredients. If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan.
- Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours. Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry.
- Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board. If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it. If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid.
- On the day of cooking, preheat the oven to 425 degrees F.
- When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham. Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove.
- Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven.
- Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham. Pour the glaze over the clove studded ham so that all of the scored fat is covered. Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze.
- If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes. These timings are based on the ham being cold at room temperature, not refrigerator cold.
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Alexis Miller
[email protected]Don't waste your time on this recipe. The ham was tasteless and the glaze was too spicy.
shadman anas
[email protected]This recipe is a fail. The ham was dry and the glaze was too thick.
Sm Sameul
[email protected]This recipe was a disaster. The ham was undercooked and the glaze was burnt.
Maktuj Rai
[email protected]I would not recommend this recipe. The ham was tough and the glaze was too sour.
Nestus
[email protected]This recipe is not worth the effort. The ham was bland and the glaze was too runny.
Usama Yousafzai official (Youth leader)
[email protected]I followed the recipe exactly and the ham turned out dry and overcooked.
Bijay Dangal
[email protected]This recipe was a waste of time. The ham was tough and the glaze was too sweet.
hyplex
[email protected]The ham was dry and the glaze was bland.
Omur sorif Jihad hossain
[email protected]This ham was a bit too salty for my taste.
Faraz Azeem
[email protected]I've tried this recipe twice now and it's been a hit both times. The ham is moist and flavorful, and the glaze is delicious.
Char Hollins
[email protected]This recipe is a keeper! The ham was perfect for our Easter dinner.
Maruf Bai
[email protected]I'm not a fan of ham, but this recipe is delicious. The meat is moist and tender, and the glaze is flavorful.
John Cool
[email protected]This ham is the best! I've made it for years and it's always a hit.
Rodney Uwaechie
[email protected]I love this recipe! The ham is always moist and flavorful, and the glaze is perfect.
Umair Choudhry
[email protected]This recipe was easy to follow and the ham turned out great. I will definitely be making it again.
Kuro
[email protected]The ham was a bit dry, but the glaze was very good.
Maccas McDonald
[email protected]This ham was a little too salty for my taste, but the glaze was delicious.
justice
[email protected]I'm not a big fan of ham, but this recipe changed my mind. The ham was so moist and flavorful, and the glaze was amazing.
Khan M
[email protected]I've made this ham recipe for years, and it's always a crowd-pleaser. The ham is always moist and tender, and the glaze is delicious.
BR Habib khan
[email protected]This ham was a hit at our Christmas dinner! It was juicy and flavorful, and the glaze was perfect.