Easy Mulled Wine Christmas Ham
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
10 people
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Calories
311 kcal
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Course
Main Course
Easy Mulled Wine Christmas Ham
Description
This recipe involves gently poaching an unsmoked gammon joint submerged partially in mulled red wine at moderate oven heat for around two hours, allowing the ham to absorb the warming spices from the wine. Turning the joint periodically ensures even cooking and flavor distribution.
After poaching, the rind is removed and scored in a diamond pattern. The ham is then brushed with a mixture of honey and mustard, with cloves inserted into the scorings, adding aroma and visual appeal. The ham is roasted further in the oven to develop a caramelized, golden-brown glaze that enhances both texture and flavor.
The result is a balance of tender meat with a flavorful, sticky crust, ideal for holiday gatherings. The poaching preserves moisture while infusing subtle spiced notes, and the final roasting step adds appealing color and seasoning.
Cooking times should adjust according to the size of the ham, with approximately 30 minutes poaching per 500 grams and consistent roasting time. Use extra mulled wine or water if necessary to keep the ham partially submerged. Leftover ham can be reheated gently in foil to retain moisture, and the dish is suitable for freezing.
Ingredients
- 2 kg gammon unsmoked, joint
- 750 ml red wine mulled
- 1 tablespoon honey runny
- 1 tablespoon mustard
- clove spice a handful
Instructions
- Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
- Place your ham in a large pot and pour over the mulled wine. Cover with a tight fitting lid and cook in the oven for 2 hours, turning the ham every 30 minutes or so to ensure the ham cooks evenly.
- Just before the ham is due to come out, mix the honey and mustard together.
- After the 2 hours is up, remove the ham from the pot and (when cool enough to do so) remove the rind. Score the fat in a diamond pattern and slather with the honey and mustard mixture.
- Poke a clove into each cross and then return the ham to the oven for 20-30 minutes, until the ham looks a lovely burnished colour, but before the glaze starts to burn.
Notes
- Adjust poaching time based on ham weight: about 30 minutes per 500g.
- If needed, add extra mulled wine or water to keep the ham submerged during poaching.
- Use caution when turning the ham in hot liquid to avoid burns.
- Roast for 20-30 minutes after glazing to develop a caramelized finish before glaze burns.
- Reheat leftovers covered with foil in a cold oven gradually increased to 200C until warm.
- The ham freezes well for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 124mg | 41% |
| Sodium | 172mg | 7% |
| Potassium | 813mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 14IU | 0% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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