Cider Cranberry Ham with Mustard Marmalade
recipe for Cider Cranberry Ham with Mustard
Marmalade Glaze has been reproduced courtesy of CiderPunk.com.
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for Cider Cranberry Ham with Mustard Marmalade
One ham, boned, around 2.5kg (to fit in pressure
750ml dry artisan cider
750ml cranberry juice
6 tbsp dry mustard
3 tbsp marmalade
optionally, maple syrup
cloves for studding
to make Cider Cranberry Ham with Mustard Marmalade
recipe will give you one of the sweetest hams ever.
It requires the use of a pressure cooker, alternatively
you could use a covered pan and increase the cooking
time to 45 - 50 minutes per kilo.
the ham in the pressure cooker or saucepan and cover
with cider and cranberry juice.
on the heat and cover, securing the lid if using a
for 30 - 35 minutes per kilo under pressure, or simmer
for 45 - 50 minutes per kilo. (Internal temperature
after cooking should be at least 70°C / 160°F)
best results you can let the meat cool in the cooking
liquor for several hours.
the skin should come off quite easily with a sharp
knife. Save this! It makes delicious scratchings if
fried, but allow it to dry first or it will spit.
the fat to about 1/4" thickness. Score the fat
into diamond shapes and place a clove in the middle
of each diamond, piercing the meat. Trimming and scoring
will be much easier if the ham is allowed to cool.
half an hour before glazing mix the mustard powder
with enough water to make a smooth paste - this gives
the flavour time to develop.
the marmalade and maple syrup if using.
a palette knife or the back of a spoon, cover the
mustard mixture all over the meat, especially covering
in a preheated oven at 200°C / 400°F / Gas
Mark 6, for about 15 minutes. The
mustard glaze will lose its pungency in the oven.
fat from this ham is bound to be one of the most delicious
you've tasted - go on try a bit, it's really sweet with
cider and cranberry flavours.
with permission of CiderPunk.com