Recipe of Christmas - Boxing Day Ham

December 23, 2014 by Chef Justin from Justin's Food Company

Merry Christmas to all and I hope everyone has a very happy holiday!

Here's a little tip to turn your Boxing Day ham into something a little more magical try this simple Maple, clementine and mustard glaze a great one to wow your family.
As most of you will be cooking for different amounts of people on Boxing Day, the size of your ham will differ and cooking times etc so I will leave the main boiling of your ham in your trusted hands and just leave you with this great way of finishing it. The quantity of this glacé will happily coat a 6kg ham, so if your cooking just a small ham cut this recipe in half.

Ingredients:

- 200ml maple syrup
- 2tbsp whole grain mustard
- 2tbsp Worcester sauce
- 2tbsp soft brown sugar
- Zest of 2 clementines
- Juice of 1 clementine

The Method:

- With your cooked ham you will need to remove any string and also any skin, try and leave on a nice layer of fat (this helps with flavour and to keep your ham moist).
- Preheat your oven to 190c gas mark 5.
- Place your ham in a large enough roasting tin, score the top with a sharp knife, cut lines around 1cm part all the way along horizontal and vertical making squares or diamond shapes.
- Mix all the ingredients in a mixing bowl until well combined, spread half of the mixer onto your ham,spread and cover all over then place into the middle of your oven. Your ham will take around 45/60 minutes. After roasting for 25 minutes poor on the remaining glaze.
- As the ham roasts juices will be released, so every 15 minutes remember to baste the joint, this will help keep moist and return flavour to the ham.
- Once golden brown in colour remove from the oven and allow 15/20 minutes for resting before carving, or if having cold simple allow to cool.

Enjoy your Christmas folks and have a lovely New Year!