This glazed ham recipe is a great way to use leftover mulled wine after a party. Festive and super easy to make – this is a guaranteed crowd pleaser!
My approach to entertaining is that you should always over-cater. Guests should never feel as if they are living under war time rationing, worrying when the next tasty morsel will pass their way. Alongside ensuring happy guests, the advantage of this approach is the reward of leftovers which follows the clear down at the end of the night.
I once heard a chef say that leftovers are best served when they are repurposed into something else. It is with this philosophy in mind that I developed my Mulled Wine Glazed Ham recipe. I am on the record with my love of all things mulled throughout the month of December so this recipe is a natural development for me.
I hosted some friends for supper about two weeks ago where, naturally, I served up a gallon of my seasonal mulled wine. When the merriment was over, I found I was left with about a litre of spiced ruby wine. Ordinarily, I would decant this into a jug and reheat it over the next couple of days, however on this occasion I decided to pour it into an air-tight Kilner jar to keep for this very recipe.
Mixed with a 1 litre carton of orange juice from the supermarket, the mulled wine provides the cooking liquid for a ham – containing all the flavour and sugars to produce a dark, seasonally spiced ham joint. While I tend to use leftovers, I have also made this recipe with a cheap bottle of ready-mulled wine from the supermarket. You can pick up a 75cl bottle for around £4 which I top up with some tap water. The glaze is super easy to make, using a few ingredients from around the kitchen.
This is a great recipe to have in your back pocket when having an impromptu gathering over the festive season – and your guests will never believe that it began life as leftovers… Perfect served as cold cuts alongside some cheeses and crusty bread.
As with most of my late season recipes, I make use of my Pumpkin Spice Mix here. However, normal mixed spice will work just as well too.Print
- 750ml-1litre of mulled wine (if using 75cl bottle, top up with water)
- 1litre carton orange juice
- 1 cinnamon stick
- 2 star anise
- 1400g Smoked Gammon Joint
- ½ tsp mixed spices (I used my Pumpkin Spice Mix)
- 35g cranberry sauce
- 35g orange breakfast marmalade
- 35g ginger jam
- 1 tsp English mustard
- 3 tsp Port
- Preheat the oven to 200C/400F/Gas Mark 6.
- Remove all the plastic from the gammon joint and pop it into an oven proof pan – I use my cast iron Dutch oven. Mix the mulled wine and orange juice in a jug and pour over the meat. Top up with a little cold water until the ham is submerged and pop in the cinnamon and star anise before bringing everything to a gentle boil on the hob.
- When the oven is hot enough and the liquid is boiling, clamp the lid onto the pan and put everything into the oven. Cook for two hours in the oven, turning the meat over once after an hour of cooking.
- When the cooking time is up, remove the pan from the oven and turn the oven temperature up to 220C/430F/Gas Mark 7.
- Line a medium roasting tin with some foil before carefully lifting the meat out of the liquid and lowering into the tin. Use a table knife to carefully remove the skin and most of the fat from the meat. Score the ham with a criss-cross pattern.
- Mix together the cranberry sauce, marmalade, ginger jam, English mustard, port and mixed spices before spreading thickly over the side of ham where the skin once was. Place the ham back into the oven for 15-20 minutes by which point the glaze should be blistered and bronzed.
- Allow the ham to cool slightly before carving into slices. Serve with cheeses, crusty bread and fresh mulled wine.
- Category: Glazed Ham
- Cuisine: British
Keywords: Mulled Wine, Glazed Ham, Ham, Christmas Ham, Festive Ham, Leftovers, Cold cuts