Glazed Ham Scottish Style
Time: 3 hrs
Yields: 5 Servings
- Fit the ham in a large saucepan and fill with cold water. Bring to the boil.
- Drain the ham in a colander and rinse both ham and the saucepan under running cold water.
- Put ham back in the saucepan and add the Irn-Bru, onion and cinnamon stick. Add water to make sure the liquid covers the ham.
- Put back on the heat and bring to the boil, then turn down to simmer for 2 hours
- Pre-heat your oven to gas mark 8 / 220C
- Remove the ham from the liquid (keep liquid!) and place ham on a chopping board.
- Remove the rind and cut a diamond pattern on the remaining fat. Stud each diamond with a clove.
- Put the cranberry jelly and marmalade in a small saucepan and carefully bring to the boil.
- Sit the ham on a roasting pan in a layer of foil (the burnt-on glaze is impossible to get off trays,).
- Pour the glaze over the ham and bake in the oven for further 15 to 20 minutes, until the glaze is burnished.
- Remove from the oven and rest before carving.
- The saved liquid can be used for boiling vegetables