Christmas Ham With Mustard Molasses Glaze And Breadcrumb Crust Recipes

Steps:

• Preheat oven to 350. Whisk spicy brown mustard, mild flavored molasses and ground cloves in small bowl to blend. Trim rind and excess fat from ham, leaving 1/4" thick layer of fat. Using sharp knife, score top of ham in 1/3" deep diamond pattern. Place ham on rack set in large roasting pan. Bake ham 45 minutes. Brush 1/3 mustard glaze over ham. Bake 15 minutes. Brush with another 1/3 of glaze. Cover ham loosely with foil; bake 30 minutes. Uncover; brush remaining glaze over. Press breadcrumbs onto glaze on ham. Increase oven temperature to 450. Bake ham uncovered until breadcrumbs are golden, about 20-25 minutes. Transfer to platter. Serve warm or let stand up to 2 hours at room temperature.

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, in a large saucepan, combine grapefruit and orange juices. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until thickened, 12-15 minutes ., Remove ham from oven. Brush with 1/3 cup glaze. Bake, uncovered, basting occasionally with remaining glaze, until a thermometer reads 140°, 15-20 minutes longer.

Steps:

• Preheat the oven to 200°C (180°C fan/400°F/gas mark 6).
• Rinse the gammon in cold water. Pour the cider into a roasting pan, then top up with boiling water to a depth of about 3cm (1in). Place the gammon on a rack that sits above the surface of the liquid, making sure the liquid isn't touching the meat. Wrap a large piece of foil loosely over the meat like a tent, ensuring there is an airtight seal around the edges of the pan but that it doesn't touch the meat (creating a sort of steam balloon around the gammon).
• Bake in the middle of the oven for 50-55 minutes per 1kg (2lb 4oz) of meat. Remove from the oven, remove the foil and rest until cool enough to handle. Snip off the string and use a very sharp knife to slice off the tougher skin without removing any of the fat. Score a criss-cross pattern into the fat at 2cm (¾in) intervals. In a small bowl, mix together the marmalade, honey, mustard and orange juice and generously cover the scored fat with the mixture. Push the cloves, if using, into the scored fat in an intermittent fashion.
• Return the gammon to the oven and bake uncovered for a further 25 minutes or until the glaze is golden. Rest the meat for at least 1 hour before slicing. You can make this a few days ahead of Christmas to lighten the cooking prep on the day-it will keep in the fridge for up to 1-2 weeks.

Steps:

• Remove the heavy rind from the ham leaving about 1/2 inch of white fat.
• Score the fat diagonally into diamonds.
• Insert a whole clove in each diamond.
• Heat oven to 325°F.
• Combine, sugar, molasses, mustard, allspice, cinnamon & vinegar.
• Using a brush coat the ham well& evenly with the glaze.
• Sprinkle the ham with the bread crumbs so all is covered evenly.
• Use an open roaster lined with foil, and place the ham in it.
• Carefully pour the apple juice around the ham.
• Roast for 1 1/2 hours or until heated through and golden.
• Remove from oven and rest for 20 minutes before slicing.