If you're looking for a twist on a Christmas Day classic - or a boozy boxing day treat - look no further than Carol's Gin Kitchen recipe for the month.
I'm a real Christmas addict. I love everything about it – especially Christmas food and drink! So much so that we have two Christmas dinners: one on Christmas Day and another a week earlier for friends and family who can’t make it on the 25th.
So, what could I come up with this Christmas? The favourite in our family, a home-cooked ham. Succulent, juicy, full of flavour and so easy to do yourself. This ham joint is flavoured with the botanicals from Batch Premium Gin, and glazed with a gin and orange glaze. To go with it is a boozy cranberry and clementine relish.
The nicest thing about the ham recipe is that it works for any size ham, but do buy a good quality English ham. I prefer unsmoked ham, as it takes on the flavours better than smoked.
Merry Christmas, everyone!
Batch Premium Gin and Orange Glazed Ham Joint
Boneless joint of unsmoked English ham, 1.5kg upwards in weight
6-10 juniper berries (to taste), crushed
A few strips of orange peel, minus pith
1/2 tsp coriander seeds
Piece of cinnamon stick
6 allspice berries
4 cardamom pods
For the glaze:
Shredless orange marmalade
Ground coriander and nutmeg, to taste
Batch Premium Gin
Thin slices of clementine, peel on
Modern curing methods mean there is no need to soak the ham, so just pop it into a large saucepan with all the spices and cover with cold water. If you like your ham really spicy, or it is a large joint, you can add extra spices to taste.
Bring to the boil, skimming off any scum, then cover and simmer for 30 mins per 500g.
Leave to cool for 30 mins in the cooking liquor, then remove the ham. Cut the skin off, leaving a layer of fat. Score the fat in a diamond pattern.
Now for the glaze. For a small joint, place 3tbsp marmalade in a small pan with the coriander and nutmeg, warm gently until melted, then add 1tbsp Batch Premium Gin. Increase quantities for larger joints. Brush the glaze over the ham and decorate with clementine slices, held in place with cloves.
Pop the ham, uncovered, into the oven at 220C, 200C fan, Gas 6 for 20 to 30 minuts, until golden and glaze (this is based on a 2.5kg ham). Enjoy hot or cold with Boozy Batch Cranberry Relish. The cooked ham will keep 10 to 12 days in the fridge… if there’s any left!
Boozy Batch Cranberry Relish
400g fresh cranberries (frozen are fine)
75g golden caster sugar
1/2tsp ground coriander
4 juniper berries, crushed
Zest and juice of 2 clementines
3tbsp Batch Premium
Pop all the ingredients, except the gin, into a saucepan and bring to the boil. Simmer for five minutes, or until the berries stop 'popping'. Leave to cool slightly, then stir in the gin. Serve warm or cold. This relish will keep in the fridge for up to a week.