Christmas Baked Ham
Recipe - SuperValu Online
Christmas Baked Ham
Prep Time60 Minutes
Servings8
Cook Time210 Minutes
Ingredients
Cloves
75 g SuperValu Dark Brown Sugar
5 dstspn SuperValu Marmalade
3 kg SuperValu Quality Irish Ham Fillet
Directions
- Soak the ham for up to an hour. Put into a pot, cover with water and bring to the boil.
- Allow to simmer for about 2 hours and turn off heat, allowing meat to cool in the cooking liquid.
- Remove the ham and using the tip of your knife, score lines across the fat to create a diamond shaped pattern.
- Stud the cloves into the scored fat between each diamond. Place the ham onto a baking tray.
- Melt the marmalade gently and pour over or brush onto the ham. Sprinkle with brown sugar.
- Loosely cover with tinfoil and bake in the oven at 150ºC/300ºF/Gas Mark 2 for about an hour, then remove from the oven.
- Take the tinfoil off at this stage and turn up the heat.
- Return the ham to the oven for an additional 20 minutes until the skin has become slightly crispy and caramelised.
- Rest the meat for an additional 30 minutes out of the oven before slicing.
60 minutes
Prep Time
210 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Goodalls Whole Cloves Glass (32 g)
Best Value
€3.25€101.56/kg
SuperValu Rich Dark Brown Sugar (500 g)
€1.35€2.70/kg
SuperValu Signature Tastes Seville Marmalade (340 g)
€1.80€5.29/kg
SuperValu Signature Tastes Hampshire Ham Fillet (1.4 kg)
€10.99€7.85/kg
Directions
- Soak the ham for up to an hour. Put into a pot, cover with water and bring to the boil.
- Allow to simmer for about 2 hours and turn off heat, allowing meat to cool in the cooking liquid.
- Remove the ham and using the tip of your knife, score lines across the fat to create a diamond shaped pattern.
- Stud the cloves into the scored fat between each diamond. Place the ham onto a baking tray.
- Melt the marmalade gently and pour over or brush onto the ham. Sprinkle with brown sugar.
- Loosely cover with tinfoil and bake in the oven at 150ºC/300ºF/Gas Mark 2 for about an hour, then remove from the oven.
- Take the tinfoil off at this stage and turn up the heat.
- Return the ham to the oven for an additional 20 minutes until the skin has become slightly crispy and caramelised.
- Rest the meat for an additional 30 minutes out of the oven before slicing.