One of the best parts of Christmas is having leftover Christmas ham. I love to toss the leftover through some scrambled eggs, or add to a salad for lunch. And of course, the simple cheese and ham toasties after a day at the beach. My father is a very proud Irishman and some traditions remain strong. Guinness glazed ham is one that is requested regularly for Christmas. Spiced with a touch of sweetness, the Guinness turns the outside of the ham a gorgeous dark caramel brown colour. I like to add a little apricot jam for sweetness, it helps to stick the glaze to the ham rather than pooling in the bottom of the roasting pan.
As always with meat, please buy the best quality you can afford. Ham on the bone is lovely, and there are a number of beautiful free range producers doing their thing. Freedom Farms are one of the well known producers with a large distribution, but have a look at your local butchers to see what there is.
Invest in ham bag. These are not expensive, but help keep your ham on the bone, moist and delicious while being stored in the fridge. Soak the bag in a vinegary water, wring it out and place the ham inside. Soak regularly if your ham remains in the fridge for much longer. Or carve thick slices off once cool and freeze into portions for a later meal.
This recipe is at the request of Niko, a lovely reader who wanted some Christmas recipes.
Ingredients
- 200ml Guinness
- 1/2 cup apricot jam
- 2 tbsp wholegrain mustard
- 2.2kg to 3kg ham on the bone
- Whole cloves to decorate
Instructions
Preheat your oven to 180 degrees. Combine the Guinness, jam, mustard and juice in a bowl and set aside. Cut around the thick end of the ham shank with a sharp knife. Carefully run the knife under the skin around the entire edge of the ham and remove the skin.
Place the ham, fat side up in a large roasting pan. Score the fat in a large diamond pattern with a sharp knife and stud the centre of each diamond with a whole clove. Spoon the Guinness glaze evenly over the surface of the ham, smearing the jam and mustard to stick on.
Bake in the pre-heated oven, basting with the pan juices every 10 minutes for 30-35 minutes or until the ham is a sticky golden brown. 2.2kg of ham, takes a little over an hour in the oven. Remove the ham from the oven and set aside to cool. Carve slices from the ham and serve with beautiful salads, condiments and cheese.
