FESTIVE BOILED HAM WITH AN ORANGE JUNIPER GLAZE

SERVES:
14+ people

COOKING TIME:

Prep time: 10 minutes

Cook time: 2.5 - 3 hours approx.

For the Ham

Ham, boneless or half boneless. Approx. 2kg
1 onion peeled and quartered
Orange peel from one orange
A handful of fresh woody herbs such as bay, rosemary & thyme
1 tsp black peppercorns

For the Glaze
300g golden granulated sugar
1 tbsp of runny honey
100ml Water
Orange peel from one orange + a tbsp of zest
Juice from one orange
1 cinnamon stick
1 tbsp juniper berries
A few sprigs of rosemary and thyme and 3-4 bay leaves

To Decorate
Small bunches of fresh herbs such as rosemary, thyme and bay leaves.

1 - Place the ham into the large deep pan so it sits inside fully. Add the other ingredients then top with water so that it is covering all of the ham. Bring to the boil and then reduce to a simmer placing the lid on.

2 - Allow to gently simmer for approximately 2 hours or according to the cooking guidelines depending on the size of the joint. Keep checking during the boiling time that the ham is still submerged in the water and add more to the pan if necessary.
3 - Meanwhile make the glaze. Add all the ingredients, except for the tablespoon of zest, into a medium saucepan and bring to the boil. Reduce the heat to medium and simmer for 20- 30 minutes until the glaze has thickened and is sticky. If too runny add a little more sugar to reach the right consistency. Add more water if too thick.
4 - When the ham has cooked. Remove carefully from the pan and place in a baking dish. Using a sharp knife, score the fat into a criss cross pattern by drawing the knife gently across the fat in diagonal lines one direction then repeating again in the other direction to create a diamond pattern.

1 - Place the ham into the large deep pan so it sits inside fully. Add the other ingredients then top with water so that it is covering all of the ham. Bring to the boil and then reduce to a simmer placing the lid on.

2 - Allow to gently simmer for approximately 2 hours or according to the cooking guidelines depending on the size of the joint. Keep checking during the boiling time that the ham is still submerged in the water and add more to the pan if necessary.
3 - Meanwhile make the glaze. Add all the ingredients, except for the tablespoon of zest, into a medium saucepan and bring to the boil. Reduce the heat to medium and simmer for 20- 30 minutes until the glaze has thickened and is sticky. If too runny add a little more sugar to reach the right consistency. Add more water if too thick.
4 - When the ham has cooked. Remove carefully from the pan and place in a baking dish. Using a sharp knife, score the fat into a criss cross pattern by drawing the knife gently across the fat in diagonal lines one direction then repeating again in the other direction to create a diamond pattern.

1 - Place the ham into the large deep pan so it sits inside fully. Add the other ingredients then top with water so that it is covering all of the ham. Bring to the boil and then reduce to a simmer placing the lid on.

2 - Allow to gently simmer for approximately 2 hours or according to the cooking guidelines depending on the size of the joint. Keep checking during the boiling time that the ham is still submerged in the water and add more to the pan if necessary.
3 - Meanwhile make the glaze. Add all the ingredients, except for the tablespoon of zest, into a medium saucepan and bring to the boil. Reduce the heat to medium and simmer for 20- 30 minutes until the glaze has thickened and is sticky. If too runny add a little more sugar to reach the right consistency. Add more water if too thick.
4 - When the ham has cooked. Remove carefully from the pan and place in a baking dish. Using a sharp knife, score the fat into a criss cross pattern by drawing the knife gently across the fat in diagonal lines one direction then repeating again in the other direction to create a diamond pattern.

5 - Preheat the oven to 200ºC/180ºC fan/400ºF.
6 - Using a pastry brush, paint a generous amount of glaze over the fat, allowing some of the juniper berries to stick to the fat too. Place into the middle shelf of the preheated oven and bake for 30-40 minutes.

7 - During this time keep adding another layer of glaze to the fat to thicken the crust with the glaze, do this about 3-4 times during the bake. With the last layer of glaze sprinkle the zest over the top.
8 - Remove from the oven when the fat has turned to a rich gold brown crust and the diamond pattern is more defined.
9 - The ham can either be cooled or placed directly onto a large platter. Decorate with bunches of bay leaves, rosemary and thyme.

Notes
Can be sliced and eaten hot or cold. If storing leftovers, wait until the ham has fully cooled
before wrapping in tin foil and placing in the fridge. Should keep well for a few days.

5 - Preheat the oven to 200ºC/180ºC fan/400ºF.
6 - Using a pastry brush, paint a generous amount of glaze over the fat, allowing some of the juniper berries to stick to the fat too. Place into the middle shelf of the preheated oven and bake for 30-40 minutes.

7 - During this time keep adding another layer of glaze to the fat to thicken the crust with the glaze, do this about 3-4 times during the bake. With the last layer of glaze sprinkle the zest over the top.
8 - Remove from the oven when the fat has turned to a rich gold brown crust and the diamond pattern is more defined.
9 - The ham can either be cooled or placed directly onto a large platter. Decorate with bunches of bay leaves, rosemary and thyme.

Notes
Can be sliced and eaten hot or cold. If storing leftovers, wait until the ham has fully cooled
before wrapping in tin foil and placing in the fridge. Should keep well for a few days.

5 - Preheat the oven to 200ºC/180ºC fan/400ºF.
6 - Using a pastry brush, paint a generous amount of glaze over the fat, allowing some of the juniper berries to stick to the fat too. Place into the middle shelf of the preheated oven and bake for 30-40 minutes.

7 - During this time keep adding another layer of glaze to the fat to thicken the crust with the glaze, do this about 3-4 times during the bake. With the last layer of glaze sprinkle the zest over the top.
8 - Remove from the oven when the fat has turned to a rich gold brown crust and the diamond pattern is more defined.
9 - The ham can either be cooled or placed directly onto a large platter. Decorate with bunches of bay leaves, rosemary and thyme.

Notes
Can be sliced and eaten hot or cold. If storing leftovers, wait until the ham has fully cooled
before wrapping in tin foil and placing in the fridge. Should keep well for a few days.