The Perfect Christmas Ham with Red Onion Coleslaw
Serves: 10
Preparation: 20 minutes
Cooking Time: 1 hour 40 minutes
Ingredients
- 1½ kg The Co-operative unsmoked ham joint
- 1 The Co-operative carrot, roughly chopped
- 1 The Co-operative celery stick, roughly chopped
- 1 cinnamon stick
- 20 peppercorns
- 20 cloves
- 2tbsp honey
- 1tbsp Demerara sugarFor the coleslaw
- ½ small The Co-operative red cabbage, finely shredded
- 2 The Co-operative medium carrots, coarsely grated
- 1 The Co-operative red onion, finely sliced
- 3tbsp The Co-operative Healthier Choices mayonnaise
- 1tsp Dijon mustard
- 1tbsp flat leaf parsley, finely chopped
Method
- Place the ham joint into a large pan and completely cover with water. Now add the carrot, celery, cinnamon and peppercorns.
- Bring to the boil, then turn down the heat and simmer for about 1½ hours. Scoop out and white foam the rise to the top.
- Pour the cooking liquor out of the pan and reserve for making a soup.
- Leave the ham to cool for 10 minutes.
- Pre-heat the oven to 190°C / gas 5.
- Place the ham into a roasting tin and then cut away the skin leaving a layer of fat.
- With a knife score the fat in a criss-cross pattern, then spike all over with the cloves.
- In a small saucepan add the honey and Demerara sugar and warm through, pour all over the ham and bake for 25 minutes basting the juices a few times as it cooks.
- Meanwhile for the coleslaw quite simply take a large mixing bowl and add the mayonnaise, mustard, parsley, season to taste and mix.
- Now add the vegetables and give it all a really good mix up then leave to one side.
- Leave the ham to cool before slicing and serve with the coleslaw and some crisp salad.
