Candied roast ham with cranberry & star anise sauce

Candied roast ham with cranberry & star anise sauce

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(0 ratings)

Prep: 25 mins Cook: 3 hrs, 45 mins plus cooling

More effort

Serves 10 - 12
Add a festive, sticky and zesty glaze to ham, then serve with a sharp cranberry sauce which cuts through the smoky meat

Nutrition and extra info

  • in slices
  • Gluten-free

Nutrition: per serving (12)

  • kcal610
  • fat32g
  • saturates13g
  • carbs31g
  • sugars30g
  • fibre0g
  • protein48g
  • salt6.2g
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Ingredients

  • 4kg smoked bone-in ham trimmed and skin left on (see tip)
  • 3 bay leaves
  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • small pack thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp white peppercorns
  • 100ml white wine vinegar
  • pared zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g demerara sugar
  • 1 tbsp ground mace
  • 175g clear honey

For the sauce

  • 500ml ham stock (from the soaking liquid in step 1)
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 100g unsalted butter
  • 50g fresh or frozen cranberries, chopped
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • zest and juice ½ orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. Put the ham in a large, deep pan (see tip) and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.

  2. Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in. Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks. Drizzle over the honey, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.

  3. To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy. Add the butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.

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Comments, questions and tips

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hilaryys
30th Dec, 2015
Lovely flavoured ham! I cooked a 3kg boned joint as Tom says you can in the comments but it did fall apart a bit with that length of boiling - think I could have reduced the cooking time a little. Also, with that size joint, you can reduce the amount of sugar to glaze because there is less surface area of fat to cover - wish I'd thought of that before I mixed the sugar and mace together!! Last point - when I put the honey on over the first layer of sugar, it had a real tendency to roll straight off! Don't know what I was doing wrong!
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