Good-quality ham 5-6kg, ideally left on the bone Black peppercorns 1 tsp Fresh bay leaves 4 Celery 2 sticks, chopped Onion 1, chopped Carrots 4, roughly chopped For the glaze: Dijon mustard 2 tbsp Soft brown sugar 3 tbsp Orange 1, zest of Orange juice 150ml Cloves a handful

Place the ham into a large pot and add the peppercorns, bay leaves and vegetables. Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary. When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool. Heat the oven to 180C/gas 4. To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham. Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.

Christmas, Mains

Traditional baked ham

Keep one of these bad boys in the fridge over Christmas and, if it's not snapped up by unexpected guests, it'll make a delicious turkey and ham pie

Added on November 24, 2015

Never get caught out by unexpected guests again, keep one of Emily Scott’s baked hams on standby this Christmas

www.sttudyinn.com

Serves 8

Oven temp 180C/gas 4

You will need

Good-quality ham 5-6kg, ideally left on the bone
Black peppercorns 1 tsp
Fresh bay leaves  4
Celery 2 sticks, chopped
Onion 1, chopped
Carrots 4, roughly chopped

For the glaze:

Dijon mustard 2 tbsp
Soft brown sugar 3 tbsp
Orange 1, zest of
Orange juice 150ml
Cloves a handful

Method

Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary.
When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
Heat the oven to 180C/gas 4.
To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham.
Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.

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You will need

Good-quality ham 5-6kg, ideally left on the bone
Black peppercorns 1 tsp
Fresh bay leaves  4
Celery 2 sticks, chopped
Onion 1, chopped
Carrots 4, roughly chopped

For the glaze:

Dijon mustard 2 tbsp
Soft brown sugar 3 tbsp
Orange 1, zest of
Orange juice 150ml
Cloves a handful

Method

Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary.
When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
Heat the oven to 180C/gas 4.
To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham.
Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.