Pippa Middleton’s Boxing Day Ham

The ham is completely cooked in the liquid, so can be stored for up to 3 days before you add the glaze and roast it.

  • 2kg boned ham joint
  • 2 litres apple juice
  • 2-3 litres cider
  • 1 leek
  • 2 celery stalks
  • 2 bay leaves
  • 1 onion
  • black peppercorns
  • 4 tablespoons marmalade
  • 3 tablespoons soft brown sugar
  • 10 cloves
  1. Put a 2kg boned ham joint in a large pan with 2 litres apple juice, 2-3 litres cider and enough water to cover.
  2. Add 1 trimmed and coarsely sliced leek, 2 coarsely sliced celery stalks, 2 bay leaves, 1 peeled and chopped onion and 2 teaspoons black peppercorns and bring to the boil.
  3. Skim off any scum. Cover the pan with a lid and simmer for 2 hours, until the ham is tender. Drain the ham and discard the vegetables and other flavourings. Set aside.
  4. Preheat the oven to 200ºC/gas 6.
  5. Mix together 4 tablespoons marmalade and 3 tablespoons soft brown sugar to form a paste.
  6. Remove the skin from the ham and score the fat.
  7. Spread on the marmalade mixture, then stud with 10 cloves and roast for 45 minutes, until golden and glistening.

Credits

Extracted from ‘Celebrate’ by Pippa Middleton, HB £25.00 (Penquin Books)