READY IN
3 hrs
45 mins
+ waiting
45 mins
+ waiting
Cider-Glazed Roast Ham
Recipe by Graham
Cider-Glazed Roast Ham is one of those traditional British recipes that bring thoughts of Christmas and snow and log fires to mind. There's a certain amount of preparation with a good roast ham, but it is well worth the effort and your guests will love you for it.
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A Top Choice Recipe for Entertaining
Ingredients for Cider-Glazed Roast Ham
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
to serve 6:
5½ lb
shank end fresh ham, bone-in and skin-on
1½ tablespoons
plain flour (all-purpose flour)
1 oz
butter
FOR THE BRINE
9½ pints
water
5 oz
salt
3 oz
dark brown (turbinado) sugar (Muscovado or Demerara)
4
cloves
2
bay leaves
½ tablespoon
mustard seeds
½ teaspoon
red pepper flakes
1 stick
cinnamon
FOR THE GLAZE
3 tablespoons
good olive oil
3 tablespoons
whole-grain mustard
1 bunch
flat-leaf parsley
8
fresh sage leaves
6 cloves
garlic
¼ teaspoon
red pepper flakes
1 teaspoon
salt
½ teaspoon
freshly ground black pepper
3 large
onions
5½ pints
apple cider
How to Cook Cider-Glazed Roast Ham
- PREPARATION: - The day before roasting, in a large container or pan, stir the water with the salt and brown sugar until dissolved, then add the cloves, bay leaves, mustard seeds, red pepper flakes and cinnamon.
- Using a sharp knife, score the ham in a diamond pattern, cutting through the skin and fat but avoiding cutting into the meat. Place the ham into the brine and weigh it down with a heavy plate or similar to keep it submerged. Refrigerate for between 4 and 8 hours (no more than 8).
- Remove the ham, drain, rinse, pat dry and refrigerate until required. One hour before roasting, remove the ham from the refrigerator to allow it to reach room temperature.
- COOKING: -- First of all, make the rub/glaze. Chop the fresh sage leaves and peel and chop the garlic. Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt and black pepper in a food processor to make a paste. Rub this generously all over ham.
- Peel and trim the onions and cut into wedges about 1" (2.5cm) across. Toss these into a large roasting tin and add 6½ fl oz (185ml) of the apple cider. Set the ham on top and roast for 30 minutes in a preheated hot oven (Mk 8 - 450ºF - 230ºC)
- Reduce the oven temperature to moderate (Mk 3 - 325ºF - 170ºC) and roast until an instant-read thermometer inserted into the thickest part registers 160ºF - 71ºC (about 2 hours to 2½ hours). After the first hour, loosely wrap aluminium foil around the exposed end of the bone to keep it from burning.
- Meanwhile, for the glaze, bring the remaining apple cider to the boil in a saucepan, then reduce to a simmer. Continue to simmer until the cider is syrupy and reduced to about ½ pint (300ml) skimming any surface residue as needed. This should take about 1 hour.
- During the last 1½ hours of cooking, brush the ham with the glaze every 20-30 minutes. When cooked, transfer the ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Place the onions in a bowl, loosely cover, and keep them warm in the oven as well.
- While the ham stands, soften the butter, then strain the juices from the tin into a saucepan. Skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a little at a time into the juices. Boil until thickened. Carve the ham and serve with the onions and sauce.
GRAHAM'S HOT TIP:
A Cumberland Sauce such as I use with Gammon with Cumberland sauce is perfect as an additional accompaniment for this recipe
Reviews of Cider-Glazed Roast Ham
| December 29 2014 I had a group of 15 for Christmas and this was my first attempt at a fresh ham and the results were spectacular.. Everyone loved it. Well worth the work. I would recommend it for any holiday gathering. tracy (4 reviews) |
July 13 2014 I prepared this recipe for Easter. It was absolutely the best fresh ham. I was very nervous about this recipe because I have never prepared anything like this before and the roast was almost 14 lbs. SUCCESS! I DID IT. Followed the recipe according to the directions. I did reduce the amount of mustard as I'm not a fan of mustard. Additionally, I let the roast sit for a good amount of time and it was perfect. Lots of flavor and tender. Loved the gravy too. Served it with scalloped potatoes, homemade apple sauce and roasted vegetables. YUM! cathy (3 reviews) |
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