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 Watercroft glazed ham

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Age : 49
Registration date : 2008-09-25

PostSubject: Watercroft glazed ham   November 8th 2012, 1:20 pm

Watercroft glazed ham

Serves 6–12
3lb (1.35kg) boneless, uncured ham
1⁄2 onion, cut in half
1 small celery stalk, cut into three
1 small bay leaf
1⁄4 cup light or dark brown sugar
2 tbsp red currant jelly
2 tsp wholegrain mustard

1 Weigh the ham and calculate the cooking time based on 20 minutes per 1lb (450g).
A 3lb (1.35kg) ham will take 1 hour. A 61⁄2lb (3kg) joint will take 2 hours 10 minutes.
2 Place it skin side down in a large deep saucepan. Add the vegetables, bay leaf, and
sugar, then cover with cold water and a lid.
3 Bring to a boil (this takes longer than you may imagine) and, once boiling, start
the timing. Simmer very gently until cooked. Check from time to time and top up with
boiling water, if needed, to ensure the ham is covered.
4 Once the ham is cooked through, carefully lift it out of the pan and, using a small sharp
knife, remove the skin, leaving a very thin layer of fat on the joint. Preheat the oven to
400˚F (200˚C).
5 Meanwhile, put the red currant jelly and mustard into a bowl and stir until combined.
Spread the mixture over the layer of fat, then score it in a lattice pattern with a knife.
6 Line a large roasting pan with foil and sit the ham in the center with the glaze at the top.
Bring the foil up so the flesh is completely covered and only the glaze is exposed—this
prevents the ham drying out.
7 Bake for 15–20 minutes or until the glaze has melted and started to caramelize. If serving
hot, rest for a good 10 minutes before carving. If serving cold, set aside until needed.
Great for a crowd... Cook one large ham—it looks more impressive than two smaller ones.
In an emergency, you could even buy a cooked ham. Add your own glaze, and brown as
in the recipe.

A hungry stomach seldoms scorns plain food.
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