Doing a nice ham for dinner on Sunday. I normally boil the crap out of it for several hours. just like my mother used to do, but I think I'll try for a baked alternative this time. I was looking at something like this or this. But I'm wondering
A. where do I get hams like those being cooked? The only hams I ever see on sale are the prepackage fillets you get in the supermarkets, and they never come with fat. Should I be looking in a butchers?
B. has anyone got a recipe for a better glaze than those above?
Even when you bake ham, you boil it first.
Good glaze is always something really simple. I like just mixing some mustard into some honey and brushing it on. I also like to score the fat (about 2cm cubed scores), put a clove into each cube and dust it with sticky brown sugar and them pour some nice cider all over it (letting the cider pool in the baking tray) and then baste the ham with the cooking juices/cider every now and them. tis yummy.
I've cooked ham/bacon entirely in the oven covered with foil then glazed as above with honey, mustard and cloves.
It comes out very nice but a bit saltier so soaking it first is a good idea.
You also get very tasty juice from it which is very nice with the cabage!!
Oh, i know you can do it all in the oven, I just never would, because of the saltyness.
If you braise cabbage in the juices of the ham and cider from the cider glaze recipe i posted (cut it with some cider vinegar too, or it will be way too sweet) it's amazing.
I always bake my ham, and I soak it first. After I remove the rind I score it and put a glaze of honey and wholegrain mustard on. Then I press breadcrumbs on because that gives a nice crust and stops the glaze sliding off.
Any tips on where to get a nice big ham with the rind still on? I postponed my plans for this Sunday. Nothing spells Easter for me more than a nice ham.
I live in Swords in Dublin and our local supermarket, JC's has them a lot of the time or will order one in. A lot of the supermarkets have whole hams in around Easter, you could phone around and ask - although your best bet might be to get a local butcher to order one for you.
I always buy a whole ham and get the butcher to cut the hock off - I freeze it and use it later for Scotch Broth, or you could make coddle with it. A whole ham is better value than fillets etc because you can slice it up cooked and it freezes very well. In our house we love cold ham and poached eggs on toast for brekkie with Ballymaloe relish.
Boil the ham first.
Then put it in the oven covered in mustard, some honey and cloves.
Can't beat it.....