prep time 48 Hours
cooks in 4 - 5 Hours
serves 6 - 8
skill level Medium

Christmas isn’t Christmas without a festive ham.  Prepare this ham up to 2 days before, keep it covered in the fridge and slow cook on the day.  Serve it with our root roasted veg.

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Ingredients

3 – 4kg raw pork joint (preferably leg)

For the brine

  • 250 g Maldon Sea Salt
  • 250 g soft brown sugar
  • 12 whole black peppercorns
  • 12 whole coriander seeds
  • 1 bunch fresh thyme
  • 2 cloves
  • 2 wide strips of lemon zest
  • 2 bay leaves

For the glaze

  • 2 tbsp Dijon mustard
  • 2 tbsp runny honey
  • Juice of half an orange
  • 15 cloves

Instructions

1

Heat 6 litres of water in a large saucepan and stir in the salt and sugar until dissolved. Remove from the heat, add the remaining ingredients and leave to cool.

2

Add the pork to the pan, ensuring it is submerged and refrigerate for 48 hours.

3

Remove the pork from the brine and refrigerate, uncovered overnight.

4

Prep and get your oven to around 160 - 200 degrees.

5

Place the ham in a large roasting dish and slide into the oven for 4 - 5 hours. Careful temperature control is required here, adding just a small piece of wood at a time.

6

Thirty minutes before the end of the cooking slide the ham out of the oven and carefully remove the skin; it should come away easily with the help of a sharp knife. Discard the skin.

7

Mark the remaining fat on the ham with a criss-cross pattern, and stud a clove into each cross section.

8

Mix the honey, mustard and orange juice together in a bowl and brush over the meat.

9

Cook for a further 30 minutes, glazing 3 - 4 times until the internal temperature of the meat reaches 80 degrees c

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