Apple and bourbon roast smoked ham
- November 2014
- Serves 18-20
- Hands-on 25 min, simmering 2½-3 hours, oven 25-30 min, plus soaking and resting
This roast ham recipe is a wonderful addition at Christmas time and a good alternative to your typical Sunday roast.
- 9.8g (3.8g saturated)
- 1.4g (1.2g sugars)
We recommend using a digital probe thermometer. Some hams don’t need soaking, but if it has a strong cure (it’ll have a strong, smoky bacon aroma) it should be soaked. Ask your butcher what they recommend. If in doubt, soak – you don’t want an overly salty ham. Soak for 24 hours and change the water halfway through. You may need help lifting the ham out of the pan after simmering. Use two carving forks to pincer it, then lift it from below elbow height.
Prepare the ham up to the end of step 2 up to 48 hours in advance of cutting off the skin, scoring and glazing. Keep the cooled ham wrapped in cling film in the fridge, then take out of the fridge at least 2 hours before finishing the recipe from step 3.
Freeze the cooked, cooled, unglazed ham for up to 3 months, wrapped in cling film and foil. Defrost to room temperature, then finish the recipe from step 3.
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