Kirsch & Honey Glazed Ham with Christmas Compote
Vegetarians, please look away now! It really doesn't get more festive than making your Christmas ham, all those Christmas aromas, cloves, cinnamon and tangerines and the mouth-watering smell of roast ham.
Ingredients
For the Glazed Ham
- 4.5 kg cooked, smoked ham
- 200 g brown sugar
- 200 g honey
- 100 ml cider or apple vinegar
- the juice from a jar of cherries, reserve the cherries for the compote
- 100 ml Kirsch
- freshly milled black pepper
- 1 tangerine
For the Christmas Compote
- 2 small onions, chopped
- 75 g speck (pancetta or bacon will also work), diced
- skin of one tangerine, finely diced
- 280 g cranberry sauce, (2 x 140g jars)
- 1 jar cherries, (see above)
- 10 cloves
- 1 cinnamon stick
- splash of cider or apple vinegar
- 100 water
Instructions
- Take a sharp knife and score the rind of the ham all over.
For the glaze
- Mix together the brown sugar, honey, cider vinegar, cherry juice, and kirsch season with pepper and whisk together to combine.
- Pour over the ham and squeeze over the juice of one of the tangerines.
- Place in the oven at 180c for an hour and 30 minutes, basting the ham every 30 minutes - be very careful while doing this as the sugary glaze will get very hot!
For the Christmas Compote
- Sauté the onion with the speck and soften for a couple of minutes. Add the finely chopped tangerine rind to the pan.
- Add the jars of cranberry sauce, cherries, cloves, cinnamon stick, vinegar and a little water.
- Season with salt and pepper and cook over medium heat for roughly 20 minutes.
- Serve the Kirsch & honey glazed ham with the Christmas compote.
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Nutrition
1341
Calories
79G
Fat
28G
Saturates
48G
Sugars
5408G
Salt
98G
Protein
50G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
