Tamarind and pomegranate caramel-glazed ham
- December 2016
- Serves 10-15 with leftovers
- Hands-on time 30 min, simmering time 3-4 hours, oven time 25-30 min, plus cooling
It wouldn’t be Christmas without a proper glazed ham to serve as the centrepiece of your buffet.
- 6.8g (2.3g saturated)
- 8.7g (8.6g sugars)
- no fibre
The ham we used was provided by The Ginger Pig and tunnel boned from the hock (knuckle) up. This way, you get the traditional appearance but it’s easier to carve as there’s no big, central bone. If you have an obliging butcher, ask them to do the same. It will need to be tied to keep its shape, and once boiled it should be cooled and chilled overnight before the string and skin are removed for glazing.
Ham terminology is confusing. An uncooked, cured back leg of pork is referred to as a gammon. These come green (unsmoked) or smoked. Which you choose is up to you, but smoked gammons can be a lot saltier than unsmoked, so take that into account. Here’s the confusing part: once you cook a gammon, it becomes a ham.
If you want the traditional shaped ham, order one with the bone in. The donwsides to this are that it can be more difficult to carve, and you need to be extra careful that the meat is cooked around the bone. For easy carving and less hassle, get a boned and rolled gammon.
The finished ham will keep chilled for up to a week, well covered.
You can boil the ham the day before serving, then cool, wrap in baking paper and cling film, and chill overnight. If you’re doing this, make sure it hits 70°C in step 1. The next day, bring to room temperature, remove the skin, glaze and roast. The ham won’t be hot in the middle but that’s fine – it will be crisp on the outside.
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