Ham


 * Anna's Christmas Ham recipe**

In a big roasting dish, wrap the whole ham in tin foil (wide tin foil – NB: it needs to be wrapped underneath as well as covered with several layers) Note: In the past, Anna used to soak the hams, but the butcher said that when they’re smoked there’s no need to.

Cook the ham for 11 hours at 120˚C (at 10 kilos) (i.e. 1 hour 6 mins per kilo - rule of thumb: 1 hour per kilo plus an extra hour)

Drain the cooking liquid off.Then lift the skin. If the skin comes off easily, it’s cooked. [If you have a ham hock – cook it for about 2 hours on a slow oven]

At this stage, you can leave the ham to cool - i.e. you can refrigerate the ham before glazing it later on/next morning etc

You will need… a jar of apricot jam; brown sugar & Cointreau (mix together about 250 grms brown sugar & 1 – 2 Tablespoons Cointreau); bread crumbs; and pineapple pieces (toothpicks)
 * Glazing the ham**

Put apricot jam on first – spread it all over the ham. Mix the brown sugar & Cointreau together so the consistency’s like wet sand. Push the brown sugar & Cointreau mixture onto the apricot jam. Lightly sprinkle breadcrumbs over everything. Place pineapple pieces (in clear juice - drained from the can)

Pop it back into the oven at 160-180˚Celsius for about 1 hour for the glaze.

Enjoy.