It’s Christmas Eve and Mike is back with another amazing Christmas jumper… and his signature glazed ham recipe.
Cooking a ham is remarkably easy and can be served as a main meal or as an accompaniment to a cold buffet after the main event. Mike’s traditional DeForce recipe involves soaking the ham in apple juice, seasoning with thyme and glazing with orange marmalade.
Do you have any traditional family foods over Christmas? Let us know in the comments below!
The full recipe for Mike’s festive ham can be found at the bottom of the description and if you fancy trying out some something similar, try one of these delicious flavoured ham recipes – http://goo.gl/cWeIiT.
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MIKE’S FESTIVE HAM
(Marmalade glazed gammon with thyme and orange sauce)
1 x 2.2 kg unsmoked boneless gammon joint with rind on
500ml apple juice
3 bay leaves
3 sprigs thyme
1 orange, peeled and cut into chunks
1 red onion, peeled and cut into large chunks
1 cinnamon stick
20 -30 cloves
3tbsp medium or chunky cut orange marmalade
600ml strained gammon cooking liquid
25g plain flour
1tsp fresh thyme leaves
1/2 tsp English mustard
1. Soak the gammon overnight in a large bowl of water.
2. Preheat the oven to 170C, fan 150C, gas 3.
3. Place the gammon in a large oven proof casserole and cover with water. Bring up to the boil and simmer gently for 10 minutes. Carefully drain off the hot liquid. Pour in the apple juice and enough fresh cold water to come 3/4 of the way up the side of the gammon.
4. Add the bay leaves, thyme, orange, onions and cinnamon stick. Bring the pan up to the boil and then cover with a lid. Transfer to the oven and cook for 2 hours 30 minutes, turning the joint over in the cooking liquid after 1 hour. Remove the cooked ham from the oven and lift onto a large wooden board. Strain the liquid and reserve it for the sauce.
5. Increase the oven temperature to 190C, fan 170C, gas 5.
6. Carefully cut the string from the joint and using a small sharp knife cut the skin away from the joint, leaving a thin layer of fat in place.
7. Score diamonds over the fat and then stud with the cloves . Spoon the marmalade over the
joint, spreading with a teaspoon or a brush.
8. Place the joint in a foil lined roasting tin. And roast uncovered for 25-30 minutes, until the marmalade has formed a golden glaze. Remove from the oven rest for 10 whilst making a sauce.
9. Pour the cooking liquid into a saucepan and bring up to a rapid boil. In a small bowl, mix together the butter and flour to form a paste. Whisk the paste into the saucepan a little at a time, continue to whisk until the sauce has just thickened and looks glossy. Stir in the herbs and mustard, simmer for a few minutes . Season with black pepper and serve with the sliced gammon.