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Port, clementine and 5 spice ham


Serves: 14-16
timePrep time: 20 mins
timeTotal time:
Port, clementine and 5 spice ham
Recipe photograph by Ant Duncan

Port, clementine and 5 spice ham

This is the ultimate party ham - and you can save the ham cooking liquid to make a pea and ham soup

Serves: 14-16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (Per 100g)
Calories
279Kcal
Fat
10gr
Saturates
4gr
Carbs
8gr
Sugars
8gr
Fibre
0gr
Protein
37gr
Salt
3.6gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 2kg unsmoked gammon joint
  • 1 onion, halved
  • a few bay leaves
  • 1 tbsp black peppercorns
  • 2 cinnamon sticks
  • 4-5 clementines: 1 halved, the rest squeezed (you need 150ml juice)
  • 1 tbsp Chinese 5 spice
  • 5 tbsp clear honey
  • 150ml port

Step by step

Get ahead
A cooked ham will keep in the fridge for a week, perfect for entertaining, and for leftovers. 
  1. Put the gammon, onion, bay, peppercorns, cinnamon sticks and the halved clementine into your largest pot then pour in enough cold water to just cover the gammon. Bring to the boil, skim off the white froth that has risen to the surface then simmer gently for 11⁄2 hours, topping up with more water as needed - you want the meat to always be just covered in water.
  2. Heat the oven to 190 ̊C, fan 170 ̊C, gas 5. Lift the cooked ham into a foil-lined roasting tin. Once cool enough to handle, remove the bindings and take off the outer layer of skin and discard, leaving a layer of fat. Score the fat in a criss-cross pattern. Rub the Chinese 5 spice all over the meat, then make sure that the joint is fat-side up and drizzle over 3 tablespoons of honey. Roast in the oven for 15 minutes.
  3. Meanwhile pour the 150ml clementine juice, port and remaining honey into a small saucepan. Reduce for 8-10 minutes until it has a thick syrupy consistency – watch it towards the end to make sure it doesn’t burn. Brush the ham with the port glaze and return to the oven for a further 10 minutes until the crust is deeply caramelised. Cool, then slice thinly, saving the roasting juices for pouring over.
    Tip
    Save the ham cooking liquid to make a pea and ham soup, blending it with a chopped large onion softened in butter, a bag of frozen peas and some mint.

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