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Neven's Maple Glazed Ham

This is Nevens favourite Maple Glazed Ham perfect for Christmas.

6-8 people

Ingredients

    • 3kg Bord Bia Quality Assured gammon (off the bone and skin on)
    • 4 celery sticks, roughly chopped
    • 2 onions, sliced
    • 1 bottle of dry cider
    • 1 bunch of fresh thyme
    • 1tbsp black peppercorns

    Glaze

    • 200ml (7floz) Irish whiskey
    • 200ml (7floz) honey
    • 2tbsp redcurrant jelly
    • 2tbsp apple cider vinegar
    • 1tsp ground allspice
    • Zest of 1 lemon

Main

    • 3kg Bord Bia Quality Assured gammon (off the bone and skin on)
    • 4 celery sticks, roughly chopped
    • 2 onions, sliced
    • 1 bottle of dry cider
    • 1 bunch of fresh thyme
    • 1tbsp black peppercorns

    Glaze

    • 200ml (7floz) Irish whiskey
    • 200ml (7floz) honey
    • 2tbsp redcurrant jelly
    • 2tbsp apple cider vinegar
    • 1tsp ground allspice
    • Zest of 1 lemon

Method

Place the gammon in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, and then drain.

Weigh the gammon joint and calculate the cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes – a 3kg gammon should take about 3 hours. Place in a large saucepan along with the celery, onions, dry cider, thyme & peppercorns. Cover with water and bring to the boil, skimming off any scum.

Once boiled, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. Drain and leave until its cool enough to handle. This can be cooked a day in advance and placed in the fridge overnight.

Preheat the oven to 180°C (350°F/gas mark 4). Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat.

Place the whiskey in a pan with the honey, redcurrant jelly, apple cider vinegar and ground allspice and lemon zest. Bring to the boil and simmer for about 10 minutes, until slightly thickened. Place the prepared cooked ham in a large roasting tin, lined with parchment paper with a little water to prevent the bottom from catching and burning.

Brush a layer of the syrup all over the ham, reserving the remainder. Cook for 45 minutes - 1 hour, brushing over another layer of the glaze every 15 minutes, until all the glaze is gone. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.

To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness.

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Method

Place the gammon in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, and then drain.

Weigh the gammon joint and calculate the cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes – a 3kg gammon should take about 3 hours. Place in a large saucepan along with the celery, onions, dry cider, thyme & peppercorns. Cover with water and bring to the boil, skimming off any scum.

Once boiled, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. Drain and leave until its cool enough to handle. This can be cooked a day in advance and placed in the fridge overnight.

Preheat the oven to 180°C (350°F/gas mark 4). Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat.

Place the whiskey in a pan with the honey, redcurrant jelly, apple cider vinegar and ground allspice and lemon zest. Bring to the boil and simmer for about 10 minutes, until slightly thickened. Place the prepared cooked ham in a large roasting tin, lined with parchment paper with a little water to prevent the bottom from catching and burning.

Brush a layer of the syrup all over the ham, reserving the remainder. Cook for 45 minutes - 1 hour, brushing over another layer of the glaze every 15 minutes, until all the glaze is gone. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.

To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness.