This is a recipe for a delicious rum-spiced ham, perfect for the holidays – this could be served on Christmas or New Year’s and would be perfect alongside mashed potatoes and stuffing. It is surprisingly easy to prepare, and any leftovers make the best sandwiches!
Traditionally, a raw ham would often require soaking overnight to remove some of the strong salt from the cure. However, more often these days the butchers use cures which don’t require this – check with your butcher first if you are unsure.
Take a large pan, big enough to hold your ham and to the pan fill it up halfway with water. Add the molasses to the water and mix in well. Then add your ham and top up the pot with more cold water until it just covers the ham. Then add the bay leaves, half an orange, cinnamon stick, star anise, black peppercorns, and cloves. Place on the stovetop and bring the liquid to a boil, then reduce to a low simmer and let it simmer for 2 hours 30 minutes. Keep topping up the water level if necessary to ensure the ham is evenly covered.
Preheat oven to 350°F.
After 2 hours 30 minutes, remove the ham from the heat and allow it to cool slightly before carefully removing it from the pot of water.
Place the ham on a large baking sheet and, using a sharp knife, score the fat in a diamond pattern. In a small bowl, mix together the spiced rum, 2 tbsp molasses, Dijon mustard, Maldon salt, and 1 tbsp olive oil. Use a pastry brush to rub this glaze all over the ham. Then place into the oven for 15–20 minutes. Remove from the oven and brush again with any remaining glaze.
Let the ham rest for 30 minutes before slicing and serving.
