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Port, Clementine and Five-spice Ham
Port, Clementine and Five-spice Ham is a modern British recipe for a classic New Year's Eve ham that's roasted and basted with a blend of clementine juice, chinese five-spice, honey and port. The full recipe is presented here and I hope you enjoy this classic British version of: Port, Clementine and Five-spice Ham.
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
14–6
Rating: 
Tags : Spice RecipesPork RecipesBritish Recipes
This is the ultimate party ham — and you can save the ham cooking liquid to make a pea and ham soup. For many, a ham is the ultimate New Year’s Eve dish… possibly hearkening back to the pig being a lucky animal in many cultures.
Ingredients:
2kg (2 ½ lbs) unsmoked gammon joint
1 onion, halved
a few bayleaves
1 tbsp black peppercorns
2 cinnamon sticks
4-5 clementines: 1 halved, the rest squeezed (you need 150ml [3/5 cup] juice)
1 tbsp Chinese 5 spice
5 tbsp clear honey
150ml (3/5 cup) port
Method:
Combine the gammon, onion, bay, peppercorns, cinnamon sticks and the halved clementine in your largest pot then pour in enough cold water to just cover the meat. Bring to a boil, skim off the white froth that has risen to the surface then reduce to a simmer and cook gently for 90 minutes, topping up with more water as needed — you want the meat to always be just covered in water.
Heat the oven to 190 ̊C (170 ̊C fan/375 ̊F, gas mark 5). Lift the cooked ham into a foil-lined roasting tin. Once cool enough to handle, remove the bindings and take off the outer layer of skin and discard, leaving a layer of fat. Score the fat in a criss-cross pattern. Rub the Chinese five-spice all over the meat, then make sure that the joint is fat-side up and drizzle over 3 tablespoons of honey. Return to the oven and roast for 15 minutes.
Meanwhile; combine the 150ml (3/5 cup) clementine juice, port and the remaining honey in a small saucepan. Cook for 8-10 minutes to reduce, until it has a thick syrupy consistency – watch it towards the end to make sure it doesn’t burn. Brush the ham with the port glaze and return to the oven for a further 10 minutes until the crust is deeply caramelised.
Cool, then slice thinly, saving the roasting juices for pouring over. The remaining ham will keep in the refrigerator for up to 2 weeks.
