Aromatic Spiced Ham (Nigella Lawson) |
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Prep Time: 20 Minutes Cook Time: 195 Minutes |
Ready In: 215 Minutes Servings: 12 |
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Ingredients:
1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon |
8 3/4 fluid ounces (250ml) red wine |
5 pints 5 1/2 fluid ounces (3 liters) water (approximately) |
1 large onion, halved |
2 garlic cloves, unpeeled |
1 head fennel, halved |
2 star anise |
1 tablespoon coriander seed |
1 tablespoon fennel seed |
1 tablespoon mixed peppercorns |
approximately 16 whole cloves |
4 tablespoons red currant jelly |
1/2 teaspoon ground cinnamon |
1 teaspoon smoked paprika |
1/2 teaspoon red wine vinegar |
Directions:
1. Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
2. When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
3. Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
4. Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.
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