- 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