How To Make The Cranberry and Orange Glazed Ham | Festive Christmas Dinner

 Make The Cranberry and Orange Glazed Ham

Ingredients

• 1 unsmoked gammon joint, about 2.2kg
• 4 tbsp dark brown sugar
• 1 orange
• 1 tsp whole cloves (about 30)
• 500g chunky cranberry sauce
• 8 tbsp maple syrup or honey
• 2 tsp English mustard powder

Steps

1. Preheat your oven to 220°C, fan 200°C, gas 7.
2. Put the gammon in a very large pan and cover with cold water – you’ll need around 4 litres. Add the sugar, the pared zest of half the orange and the cloves. Cover and bring to a simmer, skim, then turn down the heat and cook gently, partially covered, for about 2 hours 30 minutes (or 35 minutes per 500g if your joint is a different size) until the internal temperature of the meat reaches 75°C. If you can’t fit the whole joint under the water at once, turn it regularly.
3. Remove the gammon from the cooking stock and leave it to cool for 10 minutes.
4. Cut off the skin of the gammon, leaving as much of the fat behind as possible, then score it in a criss-cross pattern.
5. Mix the cranberry sauce, maple syrup or honey, and English mustard powder into a paste.
6. Brush half of the glaze from one bowl all over the ham and bake it for 25 minutes, basting with more of the glaze from this bowl twice more during the cooking time.
7. Meanwhile, zest the rest of the orange and set aside.
8. Tip the reserved bowl of glaze into a small pan, bring to the boil, then simmer for 10-15 minutes until reduced and syrupy.
9. Serve this alongside the ham. Allow the ham to cool, then sprinkle the remaining orange zest over the top before serving, carved into thin slices.

This Cranberry and Orange Glazed Ham recipe is perfect for a festive Christmas dinner. 

The glaze is made with a mixture of cranberry sauce, orange juice, brown sugar, and spices, which gives the ham a sweet and tangy flavor.