Christmas is not Christmas without a beautiful glazed ham. Whether it's for the main event itself or just for the dozens of sandwiches you'll enjoy! This is perfect to make on Christmas Eve, just to get it out of the way, free up space in the kitchen, and help make everything that bit easier.

INGREDIENTS

• 1 gammon or ham about 2-3kg
• 2 onions diced
• 2 carrots
• 2 sticks celery
• 2 bay leaves
• 2 oranges
• 1 lemon
• 1 tablespoon peppercorns

Glaze for ham

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 15 cloves
• 1 tablespoon brown sugar
• 1 bottle of apple cider

Cooking the ham:

1. Place the ham in a snug fitting pot, roughly chop the carrots, celery, and onion and add to the pot with the peppercorns and bay leaf. Add the zest from the orange and lemon and cover the ham with cold water
2. Put on a high heat and bring to the boil.
3. When the water boils, lower to a slow simmer and cook for 1 hour and 30 minutes.
4. When the time is up remove from the heat and allow the ham to cool in the stock for 30 minutes. This will help the ham take on some of the flavours
5. Pre-heat the oven to 160 and place the ham onto aclean board and take off the skin
6. Scour the fat in a diamond shape. Spike the ham withccloves, brush with Dijon mustard, and drizzle with honey and sprinkle with brown sugar, place the tray in a tray with the bottle of cider and roast until the fat becomes golden and the sugar caramelises.
7. I like to baste the ham every 10 minutes with the cider and the honey that runs off into the tray

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

You can also get more Christmas tips from Gareth and Gary O'Hanlon on their GoLoud Original Podcast "Dishing It Out"

All with thanks to Cully & Sully.

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