Glenmór unsmoked ham fillet, slowly simmered in orange juice, then coated in a sticky balsamic and brown sugar glaze and baked until sticky and golden.
1 x 5kg ham joint
1L orange juice
1 tsp whole cloves, plus extra to stud
1 bay leaf
1 tsp allspice
1 tbsp black peppercorns
For the glaze:
150g brown sugar, plus extra for sprinkling
4 tbsp balsamic vinegar
2 tbsp Dijon mustard
- Place the ham in a large pot. Pour in the orange juice, then add enough cold water to just cover the ham, if needed. Add the spices and bay leaf. Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until the ham is cooked throughout.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly.
- Place the ham in a roasting tin and use a small sharp knife to strip off the skin. Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves.
- In a bowl, mix together the glaze ingredients and stir until the sugar has dissolved. Brush some of the glaze over the ham.
- Bake the ham for 40-45 minutes until golden brown; every 20 minutes, brush the ham with a little more of the glaze.
- Turn the heat up to 220˚C/200˚C/gas mark 6 and cook for a final 20 minutes. Remove from the oven and allow to rest for at least 20 minutes before serving.