Mulled wine glazed ham recipe | Sainsbury`s Magazine (2024)

Please wait, the site is loading...

Serves: 14-16

Mulled wine glazed ham recipe | Sainsbury`s Magazine (2)Prep time: 20 mins

Mulled wine glazed ham recipe | Sainsbury`s Magazine (3)Total time:

Mulled wine glazed ham recipe | Sainsbury`s Magazine (4)

Recipe photograph by Martin Poole

Recipe by Tamsin Burnett-Hall

Subscribe to Sainsbury’s magazine

Why not eat half the ham, freshly glazed and hot on Christmas Eve, perhaps with a dish of gratin Dauphinoise; you can still have plenty left over for slicing and serving cold after Christmas

Rate this recipe

Print

See more recipes

Pork Gluten-free Christmas Dairy-free

Nutritional information (Per 150g cooked ham)

Calories

260Kcal

Fat

12gr

Saturates

4gr

Carbs

9gr

Sugars

9gr

Fibre

0gr

Salt

3.5gr

Mulled wine glazed ham recipe | Sainsbury`s Magazine (7)

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking

See more of Tamsin Burnett-Hall’s recipes

Mulled wine glazed ham recipe | Sainsbury`s Magazine (8)

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking

See more of Tamsin Burnett-Hall’s recipes

Subscribe to Sainsbury’s magazine

Rate this recipe

Print

Ingredients

  • 1 large onion, thickly sliced
  • 1 gammon joint, 2.25-2.5kg
  • 100g light brown sugar
  • 1 x 75cl bottle fruity red wine (eg Shiraz)
  • 750ml orange juice (from a carton)
  • 12 black peppercorns
  • 3 mulled wine sachets
  • about 40 whole cloves
For the glaze
  • 75g cranberry sauce
  • 1 tsp Dijon or English mustard - see advice in last recipe step

Share:

Step by step

  1. Scatter the onion in the base of a large lidded pan that is big enough to hold your gammon joint. Add 75g of the sugar then sit the gammon joint in the pan. Pour in the red wine and orange juice to cover the gammon. If it isn’t fully covered, but is mostly submerged, you will simply need to turn it a few times during cooking. Add the peppercorns, mulled wine sachets and 10 cloves to the pan. Bring to a simmer, skim off any scum, then partially cover the pan and leave to simmer for 11⁄2 to 13⁄4 hours (see intro for joints of a different size).
  2. When the ham is cooked (it becomes known as ham when it’s cooked), remove to a carving platter or dish and leave to cool for 15-20 minutes. Preheat the oven to 220°C, fan 200°C, gas 7. Measure 400ml of the mulled wine liquor (strained) into a pan and reduce until syrupy; about 15-20 minutes. Keep an eye on it, especially towards the end of this time, to make sure that it doesn’t over-reduce and catch.
  3. When the ham is cool enough to handle, remove the bindings and peel off the skin, leaving a layer of fat on the joint. Score the fat into diamond shapes and stud with the rest of the whole cloves. Sit the ham, fat-side up, in a roasting tin that’s been lined with foil (for ease of washing up later).
  4. Add the remaining 25g of brown sugar to the syrupy mulled wine glaze along with the cranberry sauce and mustard. Cook for 3-5 minutes over a medium heat, stirring, until thickened. Brush half the glaze over the ham and roast in the hot oven for 5-7 minutes. Brush with the rest of the glaze and cook for a further 5 minutes until sticky and starting to caramelise. Leave to rest for about 15 minutes before carving.
  5. The cooled cooked ham will keep for up to 5 days in the fridge; slices can also be frozen, but this is best done when the ham is freshly cooked and cooled.

    Use either Dijon mustard, or 1⁄2 tsp dried English mustard powder, if required for gluten-free; ready- made English mustard contains wheat.

    Tip

    Use a smaller joint if you are cooking for fewer people or don’t need the leftovers; calculate the simmering time based on 20 minutes per 500g, plus an extra 20 minutes if the weight is under 1.5kg.

You might also like...

-
-
-
-
-
-
-
-
offerReceive three bottles of wine from the aficionados at Wine52 for just £9.95
offerReceive a craft beer case worth £27 from Beer52 for just £6.95!
offerGet a Free Welcome Kit worth £69 when you sign up for AG1
winWin a set of The Lost Wife for your book club
Mulled wine glazed ham recipe | Sainsbury`s Magazine (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Saturnina Altenwerth DVM

Last Updated:

Views: 5846

Rating: 4.3 / 5 (64 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Saturnina Altenwerth DVM

Birthday: 1992-08-21

Address: Apt. 237 662 Haag Mills, East Verenaport, MO 57071-5493

Phone: +331850833384

Job: District Real-Estate Architect

Hobby: Skateboarding, Taxidermy, Air sports, Painting, Knife making, Letterboxing, Inline skating

Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.