Who doesn’t love ham? Whether it be in a sandwich with mustard mayonnaise on fresh baked bakers bread or served for a light dinner meal with fried free range eggs and homemade chips, ham is wonderfully comforting unless of course like so many people its shop bought ham. I have to admit I am one of those people who buy tasteless watery ham and place it in between 2 slices of equally bland bread but that is modern life. So this is why I look forward to bank holidays and having an extra day off work. During this extra day I can make my rum & marmalade ham.
2.4kg Raw Ham
1 Star Anise
6 Mustard Seeds
For the Glaze
10ml Good Dark Rum
120g Brown Sugar
1 Star Anise
2 Cardamom Pods
Place the ham in a pot big enough to cover with cold water. Bring water to a simmer and discard the water. This will help to get rid of some of the saltiness of the ham. Place the ham back in the pot and cover again with cold water add the cloves, star anise, mustard seeds, onion, carrot and leek.
Whilst the ham is simmering away make the glaze by placing all the ingredients in to a pan and simmering until the sugar has dissolved.
Bring the ham to a simmer and cook for approx. 2 and a half hours. If you have a food probe the ham should be 75°c in the middle. Remove the ham from the pot and remove the skin. Score the ham and place the glaze over the ham. Place ham in the oven at 180°c remembering to baste the ham with the glaze bake until golden brown (approximately 30 minutes). Serve.
Don’t worry if you buy too much ham I always end up buying too much ham and spend the following weeks eating it from the fridge.