Sticky Spiced Clementine Ham

Sticky Spiced Clementine Ham

With clementines literally surrounding you in every grocery store, I found this perfect way to incorporate the zingy fruit into your Christmas Ham. This is a seriously sticky, moorish accompaniment to your Holidays. This can be enjoyed for days after you make it…if it lasts that long!

2-4 kg unsmoked, boneless gammon joint
(which is tied)
2 large white onions, quartered
4 garlic cloves, peeled
2-star anise
3 bay leaves
5 cardamom pods
A small handful of cloves
2 cinnamon sticks
3 cups of clementine juice
Salt and pepper
( for the glaze)
3 oranges, grated and juiced
150g of dark brown sugar
3 tablespoons of marmalade
3 tablespoons of wholegrain mustard
1.Put the gammon joint into a large lidded saucepan and cover
with cold water and bring to the boil over a high heat. Drain
the water, then add enough clementine juice to fill half of
the gammon, then add the cardamom pods, star anise, bay
leaves, cinnamon sticks, onions, cloves. Bring to the boil,
then simmer for 3 hours, with the lid on the entire time.
2. Now to make the glaze, grate and juice three oranges, add
the sugar, wholegrain mustard and marmalade into a bowl,
stir and leave to the side.
3. Pre-heat the oven to 200C/400f/Gas 6, and line a large
roasting tin with tin foil or baking parchment.
4. Remove the gammon from the orange mix (keep this orange
stock for later). Remove 3⁄4 of the fat with a knife, leaving a
small portion of it left (and score with the fat in a diamond
pattern, and place a few cloves in the centre of the ‘X’s.
5. Place the gammon into the prepared tray, and add the
prepared glaze, and brush (or carefully spoon) evenly over
the gammon. Roast in the centre of the oven for 8 minutes,
take out, glaze again, and repeat this twice again. Return
the gammon to the oven again for a further 12 minutes.
Take out the oven and leave to rest for at least 15 minutes
before carving.
6. Pour any of the gammon juices that may have collected at
the bottom of the roasting tin, into a small pan and warm
through with the leftover glaze. Carve the gammon, serve
with the warmed juices. Can be enjoyed hot or cold.

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