This baked Christmas ham has all the right things: sorrel, alcohol and meat. It is basted in a boozy sorrel and Scotch Whiskey glaze and then studded with sweet pineapple and aromatic cloves. The crust is unbelievable. Fight for your life when serving this baked ham, it’s a definite crowd-pleaser.
INGREDIENTS
1 ham, thawed
4 sprigs fresh thyme
10 cloves
4 shoots fresh chive
2 onions, roughly chopped
4 cloves garlic, smashed
1 cup brewed and sweetened sorrel
1 tablespoon brown sugar
2 tablespoons Scotch whiskey
1 tablespoon sorrel jelly
1 teaspoon grated ginger
3 teaspoons honey
1 pinch cinnamon
1 tin pineapple rings
DIRECTIONS
1 Place the ham, thyme, 10 cloves, onions and garlic into a large pot.
2 Cover completely with water and bring to boil.
3 Allow the ham to boil for 30 minutes
4 Drain the water from the pot and place the boiled ham onto a baking rack lined with foil.
5 Bake the ham at 350°F. For every pound of ham, bake for 20 minutes.
6 Once out of the oven, allow the ham to rest for 30 minutes.
7 For the spiked sorrel glaze, add sorrel, brown sugar, sorrel jelly, Scotch whiskey, ginger, honey and cinnamon to a saucepan.
8 Place pan on medium heat, stirring the ingredients together. Allow the mixture to come to a rolling boil.
9 Once boiling, stir the mixture constantly for about 5 minutes until it begins to thicken.
10 Remove from heat, set aside.
11 Preheat the oven to 400°F.
12 Gently unwrap the ham from the foil. If you prefer, remove the skin with a serrated knife.
13 Apply a generous coating of glaze onto the ham. Cover the ham with the pineapple rings, using toothpicks to hold the rings in place. Then, stick the cloves into the ham. Apply another coating of glaze to the ham.
14 Place in preheated oven for 10 minutes.
15 Remove the ham from the oven and apply another layer of glaze.
16 Place in oven for another 10 minutes.
17 Remove the ham from the oven once again, brush with remaining glaze and serve.
