This succulent Boxing Day ham is a favourite of Pippa Middleton. Oozing with flavour and cooked in apple juice and cider, this sweet ham is perfect for Christmas or a Sunday roast alternative
- 2kg boned ham joint
- 2 litres apple juice
- 2-3 litres cider
- 1 leek
- 2 celery stalks
- 2 bay leaves
- 1 onion
- 2tsps black peppercorns
- 4tbsps marmalade
- 3tbsps soft brown sugar
- 10 garlic cloves
Put a 2kg boned ham joint in a large pan with 2 litres apple juice, 2-3 litres cider and enough water to cover.
Add 1 trimmed and coarsely sliced leek, 2 coarsely sliced celery stalks, 2 bay leaves, 1 peeled and chopped onion and 2 tsps black peppercorns and bring to the boil. Skim off any scum.
Cover the pan with a lid and simmer for 2 hrs, until the ham is tender.
Drain the ham and discard the vegetables and other flavourings. Set aside.
Preheat the oven to 200ºC/400ºF/Gas Mark 6. Mix together 4 tbsps marmalade and 3 tbsps soft brown sugar to form a paste. Remove the skin from the ham and score the fat.
Spread on the marmalade mixture, then stud with 10 cloves and roast for 45 mins, until golden and glistening.
The ham is completely cooked in the liquid, so can be stored for up to 3 days before you add the glaze and roast it