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Mulled wine glazed ham
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Total Time:
2 hours 40 minutes
Elegantly glazed Christmas ham with a mulled wine twist. Festive showstopper bursting with flavor, perfect for leftovers.
Ingredients:
  • 1 x 2.5 kg (approx) higher-welfare unsmoked middle-cut gammon with knuckle
  • a few sprigs of woody herbs such as rosemary, thyme
  • 3 fresh bay leaves
  • 2 sticks of celery
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • ½ a fresh red chilli
  • 1 tablespoon whole black peppercorns
  • olive oil
  • 1 x 454 g jar of orange marmalade (no-peel)
  • 175 ml full-bodied red wine such as Rioja
  • 1 star anise
  • a few cloves plus extra for the pineapple
  • ½ a stick of cinnamon or 1 pinch of ground cinnamon
  • 1 fresh bay leaf
  • 1 clementine
  • 1 x 435 g tin of pineapple rings in juice
Instructions:
  • Remove the meat from the fridge and let it come to room temperature. Place gammon in a large pot and add herbs, celery, carrots, onion, garlic, chili, peppercorns, and cover with water. Bring to a boil, then simmer for 2 hours. Preheat the oven to 180°C/350°F/gas 4. Transfer gammon to a roasting tray, remove skin, score fat, drizzle with oil, and roast for 20-30 minutes. Make the glaze by simmering marmalade, wine, spices, bay, clementine zest, and pineapple juice until thick. Arrange pineapple over gammon, pour glaze, and roast for 20 minutes, basting every 5 minutes until glazed. Serve hot, cold, or at room temperature with pineapple slices and remaining glaze.

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