BookServes 12-15
I know this sounds a bit old hat, but of all of the glazes that I do, this is the one that I keep coming back to. Or you could just use marmalade. You’ll know when the ham is cooked when the rind comes off the fat easily.
If the ham is salty, soak it in cold water overnight and discard the water the next day. Cover the ham with fresh, cold water and bring it slowly to the boil. If the meat is still salty, there will be a white froth on top of the water. In this case it is preferable to discard this water, cover the ham with fresh cold water again and repeat the process. Finally, cover the ham with hot water, put the lid on the saucepan and simmer until it is almost cooked. Allow 25-30 minutes approx. to the lb of cooking time for every 450g (1lb) of ham (usually about 4 hours, but depends on the size of the ham). When the ham is fully cooked the rind will peel off easily and the small bone at the base of the leg will feel loose.
To glaze the ham: preheat the oven to 250ºC/ 500ºF/gas mark 9.
While still warm, peel the rind from the cooked ham, cut the fat into a diamond pattern and stud each diamond with a whole clove. Blend the brown sugar to a paste with a little pineapple juice. Be careful not to make it too liquid. Transfer the ham to a roasting tin just large enough to take the joint.
Spread the thick glaze over the entire surface of the ham, but not underneath. Bake it in a very hot oven for 20 minutes or until it has caramelised. While it is glazing, baste the ham regularly with the syrup and juices.
Serve with Irish Whiskey Sauce.
Irish Whiskey Sauce
Put the castor sugar into a saucepan with water, stir over a gentle heat until the sugar dissolves and syrup comes to the boil. Remove the spoon and do not stir. Continue to boil until it turns a nice chestnut-brown colour. Remove from the heat and immediately add the hot water. Allow to dissolve again and then add the Irish whiskey. Serve hot or cold.
Copyright Ballymaloe Cookery School
