Whole Ham Glazed With Red Wine And Spices Recipes

AROMATIC SPICED HAM

Steps:

• Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
• When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
• Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
• Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

WHOLE HAM GLAZED WITH RED WINE AND SPICES

Steps:

• 1. Preheat oven to 325F.
• 2. Place ham, fat side up, on rack in roasting pan; pour in 2 cups water.
• 3. Cover pan tightly with foil; roast for 2 hours, adding more water if necessary to maintain level.
• 4. If ham has skin, slide a sharp knife under the skin and lift off. (Discard skin or save for making ham broth for split pea soup).
• 5. Trim fat layer to 1/4-inch (5 mm) thickness. Discard trimmed fat.
• 6. Diagonally score fat to form a diamond pattern.
• 7. In a small saucepan, combine honey, red wine, pineapple juice, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly.
• 8. Brush enough of the glaze over ham to cover; stud center of each diamond pattern with clove.
• 9. Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in center registers 140°F. Transfer to cutting board and tent with foil; let stand for 15 minutes.
• 10. To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.