No need to wait for a holiday. Red Currant Glazed Ham is awesome enough to be served up any day.
Total Time:2 hours 15 minutes
Yield:6 servings 1x
1kilogram gammon or ham joint
1/4cup red wine
1 onion, quartered
1 clove garlic
1/4 teaspoon coriander seeds
1/4 teaspoon peppercorns
1/4 teaspoon whole cloves
For the glaze
Whole cloves for studding the ham
2 tablespoons red currant jelly
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon red wine vinegar
Take all the wrappings off your ham and pop it into a pot where it can be completely submerged but otherwise fits relatively snugly if possible.
Add all the ingredients (not including those for the glaze) to the pot with your ham, then top it up with cold water until the ham is covered.
Clamp a lid on and bring this to a boil, then reduce the heat to gently simmer for about 90 minutes. Your ham should cook for 30 minutes per 500 grams plus an extra 30 minutes, so just check to see how big your ham is, and do the math.
When the time is up, gently removed your ham to a board and allow it to cool a bit (long enough so that you can handle it without incinerating your fingers) before cutting away the rind and most of the fat on the outside.
For the glaze
While your ham is cooling, make your glaze by adding the jelly, cinnamon, paprika, and red wine vinegar to a small saucepan. Heat and whisk until it starts to bubble. Allow it to bubble away for a minute or two to thicken and get properly glazey.
When you're ready to bring your ham and glaze together, preheat your oven to 400F (200C) and cover a baking sheet with foil. Your glaze will get really sticky, so make your clean up life easier with the foil. Transfer your ham to your foil-lined baking sheet.
Use a sharp knife to cut a shallow diamond pattern in the thin fat layer of your ham. Pierce the corners of your diamonds with a whole clove.
Use a pastry brush to cover the whole thing in your red currant glaze.
Pop this in the oven for about 12-15 minutes or until your glaze goes sticky with a few deliciously burny bits.
Allow your ham to rest for at least 10 minutes before slicing. This will be delicious hot, cold, or anywhere in between