Christmas help

Ingredients

For the ham:

• 1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon
• 8 3/4 fluid ounces (250ml) red wine
• 5 pints 5 1/2 fluid ounces (3 liters) water (approximately)
• 1 large onion, halved
• 2 garlic cloves, unpeeled
• 1 head fennel, halved
• 2 star anise
• 1 tablespoon coriander seed
• 1 tablespoon fennel seed
• 1 tablespoon mixed peppercorns

For the glaze:

• Approximately 16 whole cloves
• 4 tablespoons red currant jelly
• 1/2 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon red wine vinegar

Directions

Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.

When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).

Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.

Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

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Ingredients

For the ham:

• 1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon
• 8 3/4 fluid ounces (250ml) red wine
• 5 pints 5 1/2 fluid ounces (3 liters) water (approximately)
• 1 large onion, halved
• 2 garlic cloves, unpeeled
• 1 head fennel, halved
• 2 star anise
• 1 tablespoon coriander seed
• 1 tablespoon fennel seed
• 1 tablespoon mixed peppercorns

For the glaze:

• Approximately 16 whole cloves
• 4 tablespoons red currant jelly
• 1/2 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon red wine vinegar

Directions

Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.

When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).

Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.

Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.