Sticky treacle-glazed ham
James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in
Difficulty and servings
Serves 6 with leftovers
Preparation and cooking times
Prep 20 mins
Cook 3 hrs
Plus soaking and cooling
- If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)
- While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.
- When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals - first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.
- Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.
Pickled red onion & green bean salad
Place 200ml rice vinegar and 2 tbsp caster sugar in a pan. Bring to the boil. Tip 2 finely sliced red onions and 1 finely sliced green chilli into a bowl, then pour the hot vinegar over. Cover and set aside for 30 mins to pickle. Bring a pan of salted water to the boil, then add 600g green beans. Boil for 2 mins until just cooked, then drain and plunge into iced water. Toss with the pickled red onions, snipped chives and 1 tsp of the pickling liquid. Season to taste.
Per serving
707 kcalories, protein 78.0g, carbohydrate 6.0g, fat 42.0 g, saturated fat 16.0g, fibre 0.0g, sugar 6.0g, salt 9.97 g
Recipe from Good Food magazine, December 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/765638/
http://www.bbcgoodfood.com/recipes/765638/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 3.5-4kg/7lb 10oz-9lb boned rolled piece unsmoked ham
- 2 oranges , 1 cut into wedges and finely grated zest and juice of the other
- 1 cinnamon stick
- 2.0 tbsp English mustard
- 85.0g black treacle
- handful cloves
- big bunch bay leaves and orange segments, to serve (optional)
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
A rich and indulgent example of French cuisine for turning spuds into something more exciting
42
ratings
Advertisement
Difficulty and servings
Serves 6 with leftovers
Preparation and cooking times
Prep 20 mins
Cook 3 hrs
Plus soaking and cooling
Ingredients
- 3.5-4kg/7lb 10oz-9lb boned rolled piece unsmoked ham
- 2 oranges , 1 cut into wedges and finely grated zest and juice of the other
- 1 cinnamon stick
- 2.0 tbsp English mustard
- 85.0g black treacle
- handful cloves
- big bunch bay leaves and orange segments, to serve (optional)
Per serving
707 kcalories, protein 78.0g, carbohydrate 6.0g, fat 42.0 g, saturated fat 16.0g, fibre 0.0g, sugar 6.0g, salt 9.97 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
31 October 2010
NICOLA rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
31 October 2010
NICOLA commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 November 2010
Pam commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 November 2010
Pam rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 December 2010
Kt G rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
30 December 2010
Vanessa rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 January 2012
DJW commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 January 2012
DJW rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.