Glazed mulled wine ham | Jamie Oliver recipes (2024)

FAQs

How do you keep a glazed ham moist? ›

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

Your ham must be allowed to completely cool before stage two, Glazing. When glazing use a liner in the bottom of the tray as caramelized or burnt sugars can be a real pain to get off.

Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.

Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds). Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.

Add water as needed to prevent pan juices from drying out (we want a syrupy sauce at the end to serve with the ham!) You shouldn't need oven time with the foil off to re-caramelise the glaze but you can if needed.

Not Covering Your Ham

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. Be generous and slather it on thickly – aim to use it all by the end of the cook time.

Both gammon and ham are cuts from the hind legs of a pig. Gammon is sold raw and ham is sold ready-to-eat. Gammon has been cured in the same way as bacon, whereas ham has been dry-cured or cooked. Once you've cooked your gammon, it's then called ham.

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

What is the best cut of ham for baking? ›

Shank: This portion comes from the lower half of the leg and is the most common cut used for baked ham. Butt: Also known as ham sirloin, this section comes from the upper region of the leg and is the most tender and flavorful cut of ham.

Cover top of ham with loosely wrapped aluminum foil to keep moisture in.

How do you bake a ham without drying it out? Spiral cut hams should be covered with aluminum foil to help retain moisture when re heating. You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist.

Put a bit of water and olive oil in the pan, cover the pan, and reheat slowly, just enough to warm the ham. You don't have to cook it again, just warm it.