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Before you jump to Glazed Ham Joint recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for this. The overall economy is impacted by the number of people who suffer from health problems such as hypertension, which is directly related to poor eating habits. Even though we’re constantly being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that lots of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, simply making a couple of small changes can positively impact everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most likely purchase lots of items out of habit. For instance, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? One nutritious option that can give you a great start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it’s not hard to start incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to glazed ham joint recipe. To cook glazed ham joint you need 8 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Glazed Ham Joint:
- Get 1 gammon joint, around 150-175g per person
- Provide 1 bayleaf
- Provide a few cloves
- Provide 1 carrot, peeled
- Provide 1 onion, peeled
- Provide 4 tbsp marmalade
- Prepare 4 tbsp muscovado sugar
- Provide 1 tsp cayenne pepper
Steps to make Glazed Ham Joint:
- Weigh your ham and calculate the cooking time; 20 minutes for each 450g, plus 20 minutes. Then work out the boiling/baking time by subtracting 30 minutes from the total. If you buy your ham from a butcher, ask if the ham should be soaked before cooking, if it should, put the ham in a pan of cold water, bring to the boil, then drain. Rinse out the pan and fill again with fresh cold water. If the ham doesn't need soaking first, and usually joints bought in the supermarket don't now, place it in the pan with the bayleaf, cloves, carrot and onion. Cover and bring to the boil.
- Skim off any white froth that rises to the surface then cover again and simmer for the required cooking time, minus 30 minutes.
- When the ham has been simmering for the required cooking time remove from the stock. Save this for soup. Place the ham on a plate. Preheat the oven to 200°C/Gas 6. Mix together the marmalade, sugar and cayenne pepper in a small bowl. You can use light brown sugar or demerara sugar if you don't have muscovado.
- Using scissors or a sharp knife, peel off the outer skin of the ham, but don't remove any of the layer of fat that is underneath, you need this for the glaze to stick to.
- Place the ham in a roasting tin. I line this with foil to make cleaning easier. Tip the marmalade and sugar mixture over the ham and make sure all the surface is covered with the glaze. Bake in the hot oven for 30 minutes until the glaze is golden and slightly charred in places.
- Allow the ham to stand for 20 minutes, then carve and serve.
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