Apricot and mustard glazed ham is a pretty sight on the festive table and perfect for feeding a hungry crowd. Post sponsored by Thermapen.
Can you believe that up until a year ago I had never cooked a glazed ham? I didn’t grow up having ham at Christmas time so the idea was a bit foreign to me until I finally decided to give it a go last year. After enjoying the ham on Boxing Day and the leftovers for many days after I was hooked! It really is an easy way to create something that looks stunning on a festive table and will happily feed a crowd. I guess I was put off by the idea of having a ham boiling on the stove for several hours taking up valuable real estate on the busiest cooking day of the year.
But then I realised I could cook my gammon in record time in my pressure cooker (Tefal Cook4Me) so problem solved! The are a few stages to cooking a gammon (dry-salted leg of ham) as in the UK it needs to be boiled first then scored and glazed. It is also a good idea to rinse and soak the gammon in water for a couple of hours to get rid of some of the salt.
When it comes to meat and poultry, like the Christmas turkey for instance, I rely heavily on my trusty Thermapen to cook to perfection and leave the guess-work behind. Thermapen gives accurate temperature reading in just three seconds and the backlit display senses varying light levels. It has become an indispensible kitchen gadget that gets regular use in both sweet and savoury recipes.
As for glazing the ham, the choices are endless. A combination of sweet and tangy /spicy usually works a treat – anything from mango and chilli to lime and sherry. I chose apricot and mustard simply because I had a jar of apricot jam that needed to be used. Add grainy mustard, a little vinegar, pinch of chilli powder and a splash of brandy to create a simple glaze that will balance the salty ham with a touch of sweetness and make it a real centrepiece with glorious shine.
Carve at the table and serve warm or cold – leftovers are great in sandwiches or in soup. My festive tableware comes from Anthropologie by the way – I usually refresh our (mismatched) collection every Christmas when the sales start. I would like to thank the Market Porter for supplying the delicious horseshoe gammon used in the recipe.
- 2-4 kg/4lb 8oz-9lb unsmoked boneless gammon joint tied
- handful whole cloves to decorate
- *if using cooked ham proceed straight to step 2
- For the glaze
- 150 g | 5oz apricot jam
- 3 tbsp grainy mustard
- 2 tbsp white wine vinegar
- 1 tbsp brandy
- 1/4 tsp hot chilli powder
- Rinse tha gammon in cold running water and soak for an hour. RInse again and place the gammon on the steamer basket of your pressure cooker. Fill the cooker with water to just below the level of the basket and cook on high for an hour. Check the temperature with your Thermapen - it should read 60 °C (140 °F). Remove from the cooker and set aside to cool. See notes for how to cook on the stove.
- Pre-heat the oven to 200C (400F) and line a large roasting tin with aluminium foil.
- Place the gammon on a grill rack over foil-lined roasting tray. Carefully remove the rind from the gammon joint, leaving most of the fat intact. Lightly score the fat in a diamond pattern, taking care not to cut too deeply.
- For the glaze, put all the ingredients in a small saucepan and bring to the boil. Simmer for five minutes, stirring to mix everything together. Cool.
- Brush the ham liberally with the glaze and roast in the centre of the oven for ten minutes.
- Take out of the oven and press cloves over the fat. Brush the ham with the rest of the glaze.
- Return to the oven for a further 10-15 minutes until the fat is glossy and golden brown.
- Cover loosely with foil and set aside to rest for 15 minutes before carving.
- Transfer to a large platter and carve. Serve hot or cold.
To cook on the stove, place in a large lidded saucepan and cover with water. Bring to the boil over high heat.
Drain the water, add fresh water, an onion, carrot, stick of celery, baby leaf and and bring to the boil again.
Reduce the heat, half cover with a lid and simmer for 20 minutes per 500g/1lb 2oz. Check the temperature with your Thermapen - it should read 60 °C (140 °F).