Hot Chilli Glazed Ham

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?

Flavour the boiling liquor with ingredients that will compliment the glaze
  • 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.
Simmer for 20 mins per 500g
  1. Soak the ham overnight as the salt levels could be high. Discard the water.
  2. 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.
  3. Add more water, the liquor flavourings: and bring to the boil again.
  4. Reduce the heat until gently simmering. Cook for 20 mins per 500g.
  5. 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.
  6. Prepare the glaze by mixing the ingredients together. Quantities really depend on the size of your ham.
  7. Carefully slice away the skin. Leave the fat and score in a diamond pattern.
  8. Gently apply the glaze, trying to get in between the criss cross lines.
  9. Bake in a 180 0 C oven for about 30 mins. Keep checking as the sugar in the marmalade could darken quickly.
  10. Take out the ham and try really hard not to eat it all in one go. One nibble won’t hurt though.

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