With the Christmas holidays and festivities upon us nothing is quicker and easier for feeding unexpected guests and family than a traditional whole baked ham. Served hot or cold with a cold potato salad or creamy mashed potatoes. In this recipe the ham is glazed with mustard and Demerara sugar and accompanied by sweet pickled onions and raisins.
1 x 8kg smoked cooked ham
2 doz cloves
For the Glaze
4 fl oz orange juice
2 oz brown Demerara sugar
4 tbls Dijon mustard
For the pickled baby onions
1 kg baby onions
100ml water
150 ml Balsamic vinegar
4 tbsps olive oil
100g caster sugar
1 tbsp tomato paste
50g raisins
To pickle the onions place them in a bowl and cover with boiling water. Leave to stand for one minute. When cooled put the onions in a saucepan with the vinegar, oil, sugar,tomato paste, raisins and 100 ml water. Bring to the boil then reduce the heat and simmer gently uncovered until the onions are tender and the liquid has reduced. This will take around 30 minutes.
Preheat the oven to 190C/375F Gas mark 5
Remove the skin from the ham and score the fat in a diamond shaped pattern. Into each diamond insert a clove and pread the mustard all over the ham. Next sprinke on the brown sugar. Put the ham in a roasting tin with the orange juice, place in the oven and bake for around 30 minutes basting occasionally until the surface turns golden. Serve with the pickled baby onions.
To drink: I suggest a good Beaujolais
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