Aromatic Spiced Ham

2.25-2.75Kg boneless, mild cured gammon
250ml red wine
3ltr water approx
1 large onion, halved
2 cloves of garlic, unpeeled
1 head fennel, halved
2 star anise
1 tbsp coriander seed
1 tbsp fennel seed
1 tbsp mixed peppercorns

For the glaze
4 tbsp redcurrant jelly
1/2 tsp ground cinnamon
1 tsp smoked paprika
1/2 tsp red wine vinegar
16 whole cloves approx

Add all of the ingredients for the ham into to a pan adding some more water if the ham isn’t covered. Place on the heat and bring to the boil, then turn down to a simmer and partially cover the pan. Cook for two and a half to three hours.

When you are ready to glaze the ham, preheat the oven to 230C/gas mark 8. Remove the ham from the liquid and sit it on a board. Strip off the rind, and a little of the fat layer if it’s very thick, and cut a diamond pattern into the remaining fat with a knife, in lines of about 2cm apart.

Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to a boil. Let the pan bubble away to that the glaze reduces to syrupy consistency that will coat tie fat on the ham.

Sit the ham in a roasting pan on a layer of foil. Pour the glaze over the ham and put it in the oven for about 15  minutes or until the glazed fat has caught and burnished. Take the ham out of the oven and return it to do carving board to rest before you carve it.

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