Phil Vickery's Christmas baked ham
It's the 1st of December, so what better way to get into the festive spirit than with Phil showing us how to bake the perfect ham.
Christmas baked ham
Preparation time: 15 minutes
Cooking time: Roughly 2hrs or until the internal temperature of the ham is 60C
Serves: 6-8
Ingredients
For the ham
1 x 4kg smoked ham bone in and skin on
500 mls boiling water
For the marmalade
1 x 380g lime marmalade
Juice 3 large limes
150g caster sugar
½ tsp ground cloves
2 tsp mustard powder
1 tsp smoked paprika
Method
1. Preheat the oven to 180 fan oven
2. Place the ham in a deep tray, use a tray so it fits snugly. Add the boiling water and cover tightly with 2 layers of foil. Pop into the pre heated oven and cook for 2 hours.
3. Meanwhile, whisk all the ingredients for the glaze together well
4. After 2 hours, remove the ham from the oven - be careful
5. Turn the oven up to 220C gas 7
6. Lift off the foil and lift out the ham with 2 forks. Tip the cooking water away, then place the ham back in the tray. With a sharp knife, just remove the rind, then score the fat in a criss cross fashion.
7. Spoon over half the glaze, place the tray back into the oven and cook for 15 minutes
8. Spoon over then rest of the glaze and return the ham to the oven. Keep spooning over the glaze until it's nicely browned and glazed.
9. Remove cool for 20 minutes, then slice and eat.
Traybake bubble
Preparation time: 20 minutes
Cooking time: 20-30 minutes
Serves: 4
Ingredients
300g mash (frozen and defrosted is fine)
200g roughly chopped chestnuts
200g roughly chopped roast potatoes
200g spring onions roughly chopped
200g cooked sprouts, roughly chopped
Salt and pepper
1 medium egg
Method
1. Preheat the oven to 200C gas 6
2. Roughly mix all the ingredients really well and pack them into a deep baking tray lined with baking parchment
3. Bake in the oven until well coloured, then cut into squares and serve