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Baked ham with a negroni glaze

Name: Baked ham with a negroni glaze
Total time: 3 h 30 min
Ingredients: boneless gammon joint about 2kg; oranges 2, sliced; peppercorns 10; coriander seeds 1 tbsp, lightly crushed; cinnamon stick 1; sweet vermouth (Martini Rosso) 2 tbsp; Campari 1 tbsp; gin 1 tbsp; light muscovado sugar 6 tbsp

3 hours 30 minutes
serves 8
Easy

Our glazed baked ham recipe is inspired by the classic Italian negroni cocktail. The spices infuse the meat for a fragrant flavour and the glaze gives a sweet, boozy hit. This ham works really well for a Sunday roast centrepiece or an easy entertaining dish

June 3, 2015 at 12:26 pm

Ingredients

boneless gammon joint about 2kg
oranges 2, sliced
peppercorns 10
coriander seeds 1 tbsp, lightly crushed
cinnamon stick 1

GLAZE

sweet vermouth (Martini Rosso) 2 tbsp
Campari 1 tbsp
gin 1 tbsp
light muscovado sugar 6 tbsp

Method

Step 1

Put the ham in a pan with the orange slices, peppercorns, coriander seeds and cinnamon stick and add enough water to just cover it. Bring to a simmer and cook for 2 ½ hours. Lift the ham out and drain it well. Cut and peel off the skin leaving a thin, even layer of fat.
Step 2

Heat the oven to 190C/fan 170C/gas 5. Put the ham in a roasting tin. Mix the glaze ingredients together and brush over the ham – the glaze is quite thin so brush it on at intervals, making sure you use it all up. Cook the ham for about 45 minutes or until the fat is crisped and browned and the glaze sticky.