Hmm, first question of the day, what to do with the final jar of last year’s marmalade? Next question…can I use it with chilli?
Well, bake a ham is the simple answer.
So what will we need?
- a ham, a good smokey fella. We always go big when cooking a ham as it lasts for ages, freezes well and goes with pretty much anything you want.
- For the boiling pot: dried casabel, whole onion, couple of tangerines, fresh bay leaf, fresh thyme sprigs, a few garlic cloves, an apple, jalapeños, allspice berries and peppercorns. Do not stress too much peeling or prepping this as it will all be discarded.
- For the glaze: marmalade, mustard of your choice, black onion seeds, fresh red fruit chilli, we used a rocoto.
- Soak the ham overnight as the salt levels could be high. Discard the water.
- Put the ham in a big old pot, add enough water to cover and bring to the boil. Discard the water and start again. More salt management.
- Add more water, the liquor flavourings: and bring to the boil again.
- Reduce the heat until gently simmering. Cook for 20 mins per 500g.
- Remove the ham and let it sit for 20 mins. This just lets it cool down a bit and then it is easier to handle. The remaining stock will make a wonderful pea and ham soup.
- Prepare the glaze by mixing the ingredients together. Quantities really depend on the size of your ham.
- Carefully slice away the skin. Leave the fat and score in a diamond pattern.
- Gently apply the glaze, trying to get in between the criss cross lines.
- Bake in a 180 0 C oven for about 30 mins. Keep checking as the sugar in the marmalade could darken quickly.
- Take out the ham and try really hard not to eat it all in one go. One nibble won’t hurt though.