You are here:

Maple glazed Easter smoked ham with cider and grain mustard sauce

James Tanner from Great Food Live
James Tanner's tender ham is finished with a rich maple syrup glaze and tasty sauce to make a terrific centrepiece for the Easter table

Maple glazed Easter smoked ham with cider and grain mustard sauce

Method

1. For the ham: tie the ham with string to keep in shape. Put in a large pan with the cider, water, bay leaf, peppercorns, celery, garlic, and thyme. Cover with a lid, bring to the boil and simmer gently for 2 hours 45 minutes until the meat is tender.

2. Leave to cool in the stock, then remove the string and layer of skin, but keep the fat on the ham. Score the fat into diamond shapes with a sharp knife. Put the ham into a roasting tin.

3. Preheat the oven to 220C/gas 7.

4. For the glaze: put all the ingredients in a medium pan and bring to the boil. Stir well and pour over the ham. Stud the fat with the cloves and bake for 20 minutes.

5. For the sauce: put the stock and cider into a pan and bring to the boil. Cook steadily until reduced by half. Add the cream and mustard and cook until reduced by a quarter. Remove from the heat and whisk in the cold butter.

6. To serve: slice the ham and put on a serving plate. Pour over the sauce and serve with roasted asparagus and buttered anya potatoes.

Comments add a comment

Be the first to add a comment...

Serves: 6-8

Prep: 30 min
Cook: 3 hrs 45 min

Ingredients

For the ham

1 x 2.5kg smoked ham, with skin on
1.5 litres dry cider
1.5 litres water
1 bay leaf
8 peppercorns
1 large onion
2 celery sticks
½ head of garlic
½ bunch of thyme