Cider Baked Ham

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About Cider Baked Ham

The Ham (Your butcher will be able to tell you about the curing and then you’ll know if it needs to be soaked or not, still, I usually soak the gammon overnight in cold water, draining it off in the morning and putting fresh cold water on it, and I leave it in that water until I’m ready to cook it.) I would usually have this cooked by Christmas Eve. Alternatively, if you’re near Newport in Co Mayo for Christmas, order one of Kelly’s Butchers home cooked hams, they’re just amazing!

Ingredients

• 10-12lb Lightly Cured Ham
• 2 litres Cider
• 2 carrots, chopped in chunky pieces
• 2 onions, peeled and studded with cloves
• 4 bay leaves
• 2 cloves Garlic
• 2 Tablespoons Brown Sugar
• 12 Peppercorns
• 1 orange cut in half

Put your soaked ham in a pot with all the ingredients. If the 2 litres of cider won’t cover the ham, top it up with cold water. Bring to the boil and then leave it on the lowest heat on your coolest ring and barely simmer for 5-6 hours.

From time to time skim off the scum that will accumulate on the top.

For the Glaze

Mix equal amounts of Marmalade, Whiskey and Honey and add a ¼ teaspoon of Colemans Mustard Powder. Paint this onto the cooked and cooled ham. Score the fat and stud it with cloves. Set the glaze by baking the ham in the oven for about 30 minutes at Gas 5/ or 150C.