Jubilee Ham Recipes

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

CHERRIES JUBILEE-BLACK PEPPER GLAZED HAM

Steps:

• Heat oven to 275°F. Line roasting pan with foil. Remove skin from ham; trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in diamond pattern. Place ham in roasting pan; add broth to pan.
• In 2-quart saucepan, stir together preserves, brandy, vinegar, 3 tablespoons mustard, the syrup and pepper; heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer 5 minutes, stirring constantly, until mixture is slightly reduced. Cover and refrigerate half of cherry mixture until serving time. Brush ham with half of the remaining cherry mixture.
• Bake ham on lowest oven rack 4 hours to 4 hours 30 minutes or until meat thermometer reads 140°F, basting with remaining cherry mixture every 30 minutes. Let ham stand 15 minutes before slicing.
• Serve ham with mustard and reserved cherry mixture. Garnish with cherries and sage.

JUBILEE HAM

Steps:

• Put the gammon joint in a large pan.
• Cover with water.
• Add the peeled and halved onion, peppercorns, star anise, bay leaf, and orange zest.
• Bring to a boil; partially cover and simmer for 1 hour 45 minutes, or 30 minutes per 500g (1lb).
• Meanwhile, put all the glaze ingredients in a bowl and whizz with a hand blender until you have a smooth texture.
• Once the gammon is cooked; cool in the stock; remove.
• Preheat the oven to gas 7, 200 degrees Celsius, fan 200 degrees Celsius. Using a sharp knife, strip the rind off the gammon joint and score the fat in a diamond pattern.
• Put the joint in a roasting pan and spread the glaze over the fat.
• Roast for 20 to 25 minutes, until sticky and golden.
• Cool before carving into thick slices.