I have cooked a fair few large hams over the years but this year I rang the changes with a cranberry glaze which I must share.
I cooked this 10lb after soaking in cold water for 6 hours. The slow cook for around 5 hours in the simmering oven of the aga makes for a totally moist joint which will still be wonderful days after the first serving. It's the glaze I want to share, though, so it doesn't matter whether you have cooked in a conventional oven or aga. It is based on a Nigella Lawson recipe from her book Feast.
You will need:
- Enough cloves to generously stud the ham
- 5 tablespoons cranberry jelly
- 1 tablespoon honey
- 1 tablespoon dry English mustard and a pinch of cinnamon
Mix all the glaze ingredients in a small pan until it is a syrupy consistency. Pour this over the studded ham and cook for around 20 minutes in lower aga or 180°C conventional.