Christmas Ham

Rich, dark and spicy sweet, this is a ham which should carry on bringing festive cheer long after the big day is over.

Serves 8

1 boneless gammon joint, about 2kg
3 tbsp molasses or black treacle
1 tsp cloves
Pinch of mace
1 bay leaf
1 tsp allspice
1 tbsp black peppercorns
Peel of ½ an orange, cut into thin strips
Handful of cloves

For the glaze:
5 tbsp dark brown sugar, plus extra to sprinkle
1½ tbsp mustard powder
Finely grated zest of ½ orange
20ml ginger wine

1. Put the ham in a large stock pot, and cover with cold water. Add the molasses, spices and orange peel and bring slowly to a simmer, skimming off any scum. Simmer very gently for about an hour and a half, until the internal temperature of the ham reaches 68C.

2. Heat the oven to 220C. Lift the ham out of the liquid (which can be used to make delicious baked beans), allow to cool slightly, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud the intersections with cloves. Put the ham in a foil-lined roasting tray.

3. Mix together the glaze ingredients into a thick paste, and brush this all over the fat. Put into the hot oven for about 25 minutes, basting twice during this time, and adding a sprinkle more sugar as you go, until the glaze is caramelised and bubbling. Allow to cool completely before serving.

If you follow the tradition of cooking a Christmas ham, how do you do yours? Is there any better way of using up the leftovers than a doorstop sandwich with a good dollop of mustard – and if you don't do ham, tell us, what does keep you going until real life resumes in January?

For the ham

• 2 kilogram(s) gammon (mild cure)
• 1 onion(s) (peeled and cut in half)
• 2 litre(s) coca-cola

For the glaze

• 1 handful cloves
• 1 tablespoon(s) black treacle
• 2 teaspoon(s) english mustard (powder)
• 2 tablespoon(s) demerara sugar

Method

1. I find now that mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke. 
2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
3. Meanwhile, preheat the oven to 240°C/gas mark 9.
4. When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan (but do NOT throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
5. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4, turning up the heat towards the end if you think it needs it.

Additional information - for gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.

Notes:

I don't throw the skin away. Instead I put it on baking paper on a baking tray with loads of salt. I then cover it with more baking paper and another baking tray and put in an oven until it becomes crispy. Ham scratchings are the treat before the glazed ham dinner.

After I have poached the ham I leave it to cool for 15 mins then take the skin off. A hot oven and about 20-30 mins seems to crisp them up a treat. The baking paper and two baking trays are needed otherwise they pop around everywhere and curl up. This way they stay nice and flat.