With Christmas only around the corner it’s time to get organized. As part of our Xmas series, we are going to give you a run down on preparing a perfect Christmas Ham!
Perfect Christmas Ham!
Pork, ham and bacon are undoubtedly the most traditional of all foods during the holiday season.
Ham is pork that has been cured and sometimes smoked to give it a lively, mildly spiced taste. True ham starts out as the hind leg which is then either wet- or dry-cured.
Bone-in vs Boneless – Many people think the sole difference between bone-in ham versus boneless ham is simply that one has bones while the other does not. However, you will find that bone-in ham and boneless ham vary in flavour, texture and preparation.
It is said that Bone-in ham has a superior taste and texture because the natural muscle, fat and bones are undisturbed. Bone in ham tend to come in bigger cuts and therefore will not suit everyone, most people opt for the boneless option for ease of cooking and carving.
– Hams are sold with or without the bone.
– You will need approximately 3/4 pound of bone-in ham per person, or 1/4 pound of boneless ham.
– When you freeze ham you take away from the quality of the meat.
– If you do freeze wrap tightly and do not freeze over 2 months.
– Alternatively you can turn any leftovers into a savoury pea soup and then freeze the soup!
– You can store tightly wrapped left over ham in the refrigerator for up to 4 days.
– Baking with glaze will add more flavour and help keep the meat moist, (it’s not necessary to do but it does add a nice touch).
– Do not baste ham in its own juices when baking as this will make the joint salty.
– Let ham rest before slicing for up to 30 minutes before slicing.
- 1 whole or half Great Yorkshire Ham, or 1 whole boneless Abbots Cure Ham
- 2 bay leaves
- 1 onion
- 2 carrots
- 2 celery sticks
- ½ a jar of runny honey
- 3 tablespoons of wholegrain mustard
- Place the ham into a deep roasting tin and fill with water.
- Put the ham, the halved onions, the halved carrots, the bay leaves and the celery sticks into the water.
- Cover with foil and place into the oven at 180 degrees centigrade for 40 minutes per kilo plus an extra 20 minutes. If you are using a cooking thermometer the ham needs to reach 75 degrees in the centre.
- Once the ham is cooked through, remove the foil and then peel the skin carefully back to expose the glistening white fat beneath.
- Mix together the honey and mustard-it should be a nice thick pouring consistency.
- Diamond score the fat and pour over the honey and mustard to coat the ham.
- Turn the oven up to 200 degrees centigrade, put the ham back in to the oven, uncovered, and allow to glaze and caramelize for about 20 minutes.
- The Ham is wonderful eaten hot with warm Cumberland sauce and is also a great cold dish throughout the next week. Cold ham, hot chips and onion sauce is a real favourite of mine. A ham will keep perfectly in the fridge for one week.
- The stock from the roasting tin can be used to make soup such as pea and ham soup.