Stout and demerara glazed whole ham

 

  Amazing Stout and demerara glazed whole ham

Ingredients

• 1 whole leg of ham, on the bone rind on
• 2-3 B(optional)
• 8-10 whole peppercorns, (optional)
• 2 x 500 ml bottles stout
• 1 handfuls whole cloves
• 450 g demerara sugar

• Method

  1. Put the ham in a very large pan and cover with cold water. Add the bay leaves and peppercorns if using.
  
  2. Partially cover the pan and bring to a gentle simmer.
  
  3. Simmer for 3 hours until the ham is cooked - it should be tender when pierced with a knife. Remove the pan from the heat and leave the ham to cool in its cooking liquor.
  
  4. Preheat the oven to 230C/gas 8.
  
  5. When the water is cool enough to handle the ham, remove the ham from the pan and place in a large roasting tin.
  
  6. Using a sharp knife slice off the top layer of fat and rind if prefered- make sure you leave a good layer of fat, as this keeps it succulent and tasty.
  
  7. Stud the surface of the fat with cloves, keeping them quite close together - the more neatly these are arranged, the more attractive it will look. If you don't like cloves don't worry, just don't include them. I don't like them very much so i stud half of mine and leave half plain
  
  8. Pour over the stout, and then scatter the surface with sugar. Press the sugar down firmly to make as thick a crust as will stick to the ham and not fall off.
  
  9. Bake the ham in the oven until the sugar caramelises to a dark glaze. Baste the ham every 5-10 minutes with the hot liquor from the base of the pan, being careful not to wash off the sugar - if you do, simply patch it together again.
  
  10. To serve; enjoy this dish hot with parsley or mustard sauce and buttery baked potatoes, or cold with sharp mustard or chutney.  THIS RECIPE IS TRUELY AMAZING