Fruit-stuffed Easter ham with rum and fried apples

Method

1. In a bowl mix together the raisins, apple, brown sugar, honey, sherry and allspice. Set aside for 30 minutes before stuffing the ham.

2. Preheat the oven to 150°C/gas 2.

3. Gently make deep cuts into the meat and add a little of the fruit mixture. Repeat the process, using as much of the stuffing as possible.

4. Place the ham in a roasting tray and pour the apple juice over it. Bake the ham for 1 hour, then reduce the heat to 110°C/gas a quarter and bake the ham for a further 30 minutes, basting the ham with the apple juice every 15 minutes. If needed use more apple juice.

5. If using fresh ham, bake the ham uncovered for 1 hour 30 minutes at 150°C/gas 2, then for a further hour at 110°C/gas a quarter, or until the juices run clear.

6. Meanwhile, cook the apple and rum sauce. Heat the butter in a heavy-based frying pan until the butter turns brown.

7. Add the sliced apples and brown sugar and fry over high heat until the apples are just tender. Remove the apples with a slotted spoon and keep warm.

8. Add the rum and skimmed roasting juices to the frying pan. Bring to the pan. Reduce the heat and simmer for 5 minutes.

9. Remove the baked ham from the oven, cover and rest for 15 minutes. Transfer to a warm serving plate and slice. Ladle the warm rum sauce over the pork and serve with the apple slices.

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Ingredients

225g golden raisins
1 Granny Smith apple, finely chopped
200g dark brown sugar
2 tbsp Honey
1/2 tsp ground allspice or ground cloves
3 tbsp port or sherry
1 honey-cured ham or fresh ham (6-7kg)
335ml apple juice

For the fried apples and rum sauce:

1/2 tbsp unsalted Butter
2 Granny Smith apples, cored and thinly sliced
150g dark brown sugar
225ml dark rum
225ml skimmed ham roasting juices or apple juice

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