Boiled Ham with Ballymaloe Ham Glaze

Glazed Ham

Photo Joleen Cronin

Ingredients

4-5kg/9-11lb ham on the bone
Ballymaloe Ham Glaze
Bay leaves to decorate

Method

If the ham is salty, soak it in cold water overnight and discard the water the next day. Cover the ham with fresh, cold water and bring it slowly to the boil. If the meat is still salty, there will be a white froth on top of the water. In this case it is preferable to discard this water, cover the ham with fresh cold water again and repeat the process.

Finally, cover the ham with hot water, put the lid on the saucepan and simmer until it is almost cooked. Allow 25-30 minutes approximately to the pound of cooking time for every 450g (1lb) of ham (usually about four hours, but depends on the size of the ham). When the ham is fully cooked the rind will peel off easily and the small bone at the base of the leg will feel loose.

To glaze the ham: Heat the oven to 250ºC/ gas mark 9

Spoon the Ballymaloe Ham Glaze over the ham. Roast for 20 mins until the ham is tender and the outside nice and sticky. Decorate a large platter with bay leaves and place the glazed ham in the middle creating a wonderful centrepiece for your table.

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