By French Tart on October 30, 2007
Photo by Bergy
Photo by Bergy
"A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too."
Serving Size: 1 (324 g)
Servings Per Recipe: 6
"5 star plus. This is a wonderful recipe. I used a very small ham and it worked on that/It would be gorgeous on a large ham, bone in. I used ginger-orange marmalade - What wonderful flavor. This is an easyrecipe to follow with excellent step by step instructions. Thanks for a loverly Easter dinner FT We loved it .I have posted a series of photos showing the different steps for this delicious ham . The first photos is in the pot, next shaving the rind , then attaching the orange slices, next the baked ham, slicing it and finally served for dinner."
"Made this recipe for Christmas dinner 2007. It's the most delicious ham I've ever had. Everyone loved the glaze and the flavor of the slices. Thanks, FT, for a memorable dinner."