Name: Ham glazed in prune juice
Prep time: 5 min
Cook time: 120 min
Total time: 5 min
Ingredients: 1.5 kg gammon joint (approx.); 1 litre prune juice; 1 litre water (approx.); 1 cinnamon stick; 4 cloves; 2 star anise; 1 bay leaf; 1 small piece of ginger, sliced; ½ Orange peel½ Lemon peel; 6 Peppercorn

Ham glazed in prune juice

10 Apr 2023

by Dinna

Prep Time

5 minutes

Cook Time

120 minutes

Total Time

5 minutes

Background

Easter and Christmas isn't perfect without ham. This ham glazed in prune juice can be served immediately after cooking (with boiled or fried egg for Easter Brunch/Lunch) or glazed with the reduced cooking water and roasted for 10 minutes. Gammon is quite salty, so you could soak it in water overnight before cooking to reduce its salt content. You can speed up the cooking time by using a pressure cooker.

Ingredients

1.5 kg gammon joint (approx.)
1 litre prune juice
1 litre water (approx.)
1 cinnamon stick
4 cloves
2 star anise
1 bay leaf
1 small piece of ginger, sliced
½ Orange peel½ Lemon peel
6 Peppercorn

Instructions

Put the gammon into a heavy-based saucepan or pressure cooker. Pour over the prune juice and enough water to cover the gammon fully.
Put all other ingredient into the liquid, then bring to the boil.
If you’re using a pressure cooker, secure the lid to the pan, bring it to pressure and cook for 40 minutes over low heat, then turn off the heat and let it rest until you can release the lid.
If you’re using a saucepan, put a lid on, reduce the heat and gently simmer for about 1.5 hours (20 minutes per 500g) plus 20 minutes for extra tenderness.
Carefully transfer the ham to a plate and let it cool.
Strain the cooking liquid, then pour half of it into a small pan an reduce it over medium heat into a syrupy consistency. You can add some honey or brown sugar, if preferred. Carve the ham and serve it with the syrup.
Alternatively, glaze the ham all over with half of the syrup and roast for about 15-20 minutes until the glaze has caramelized. Be careful- it burns easily, so don’t set the oven temperature too high - 170-180°C should be fine. Serve the ham with the remaining syrup drizzled over it.