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Christmas Honey glazed cider ham
Introduce
Chef :
Emma-JaneChristmas Honey glazed cider ham
When I moved into my house 10 years ago I wanted to start a new festive tradition. I wanted a showstopper for gatherings with new friends and family Christmas day dinners.
Each year I cook this recipe at least 3 times for various gatherings. Once for Christmas with family and then also for get-togethers friendmas with friends and neighbours.
I love honey-glazed ham and have tried and tested so many recipes over the years. This recipe was originally inspired from a food blog I have long lost the link and printout but have made it from my notes over the years here is my version of honey cider ham. Enjoy.
Ingredient
Food ration :
14 people
3
apples
2 sticks
cinnamon
pinch
whole cloves
100 g
honey
100 g
dark brown sugar
1 tbsp
wholegrain mustard
Cooking instructions
* Step 1
Remove your ham from it's packaging and cut off any ties or string. Place in a large pot for poaching.
* Step 2
The whole ham should be covered with liquid for poaching and again this amount is dictated by the size of the ham and the size of your pot.
I measure 1 part water to 1 part cider to 1 part apple juice.
First I added 1 litre of apple juice (the whole carton). Using the empty carton from the apple juice as my measure I fill it with water and then pour this into the pot.
* Step 3
Followed by 2 x 450g cider (I use inexpensive, sweet cider, choose one that you would normally drink). If you would like to make it alcohol-free just increase apple juice in its place.
Once your equal parts of water/cider/apple juice are in the pot you can access how much more liquid is needed to cover the meat. If it is just a small amount (say a third) I just top it up with more water. If the pot is only half full I would do another lot of water/apple juice and cider.
* Step 4
Now add your apples cut in half, cinnamon sticks, cloves and star anise.
* Step 5
Bring to a boil and then reduce to a simmer. Poach 1 hour for every kg of meat. So for this cut of 2.25kg I poached for 2 hours and 15 minutes. Increase the cooking time of every extra kg you have.
Keep topping up with more water as water evaporates during the poaching to keep it covered in water.
* Step 6
Once the simmering time is done. Remove from the heat and carefully remove the meat from the poaching liquid. Dispose of the liquid and spices. KEEP the apples (if they are still intact)
* Step 7
Add all your glaze ingredients into a separate small pot. (TIP: I always count out how many cloves I add to the glaze so they can be removed later on, it's not nice to bite down on a whole clove when you eat. In this case, I added just 6 cloves)
Add a splash of water and slowly bring the boil to melt and combine. Keep on a slow heat stirring for a few minutes and then set aside ready for the ham
* Step 8
Make sure your ham is clean by removing any of the whole cloves that might have stuck to it during poaching.
* Step 9
Remove from oven and spoon over the glaze again, returning back to the oven for another 10 minutes
* Step 10
After 10 minutes remove from oven. Set aside to eat later with your Christmas meal. This ham can be eaten warm or cold. It is perfect for leftovers the next day as well.
* Step 11
🍏🍏🍏 Apple sauce: If you saved the apples from the poaching liquid you can make a salty, sweet and ham-infused apple sauce to accompany the meat as an added bonus. See the recipe here:
Note: if there is a photo you can click to enlarge it
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