Christmas Glazed Hock
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Ingredients
for
8
- Ingredients
- 2 unwaxed Oranges (thickly sliced)
- 15 cloves
- 1 Tbsp black peppercorns
- 71 ozs boneless gammon
- For the glaze
- 5 Tbsps Orange marmalade
- 4 Tbsps light brown sugar
- 2 Tbsps Dijon mustard
- 1 Tbsp Orange juice
- For the garnish
- Oranges
- bay leaves
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 großer Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Immersion blender
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3.
2.
Put the oranges, 5 cloves and the peppercorns in the bottom of a large roasting tin. Pour in water to come up to about 5 cm|2" in the tin. Place the ham on a trivet in the tin, then cover the tin tightly with a double layer of foil. Cook for 30 minutes per 450g|1lb.
3.
Remove from the oven and increase the oven temperature to 220°C (200° fan) 425°F gas 7.
4.
For the marmalade glaze: put all the ingredients in a pan and heat gently. Bring to a simmer, then cool slightly.
5.
Carefully remove the skin from the ham, leaving a layer of fat. Score the fat with a sharp knife and stud all over with cloves. Brush the ham all over with some of the glaze, then return to the oven for about 20 minutes until the glaze is bubbling. Brush on more glaze halfway through cooking.
6.
Allow the ham to stand for 20 minutes before carving. Garnish with orange slices and bay leaves.
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