Truly Irish Christmas Recipes

Truly Irish Baked Ham with a Brown Sugar Glaze

Ingredients:
Truly Irish Whole Ham on the Bone
Whole cloves, if desired
Packed brown sugar - 1 cup
Balsamic or cider vinegar - 1 tablesp.
Ground mustard - ½ teasp.
Orange slices, if desired
Maraschino cherries, if desired

Serves: 20
Time: Approx. 3 hours

Instructions:

Heat your oven to 325°F. Place the Truly Irish Whole Ham, fat side up, on rack in shallow roasting pan. Insert a meat thermometer so the tip is in the thickest part of the ham and does not touch the bone or rest in fat. Cover loosely and bake 1¼ to 2¼ hours or until thermometer reads 135°F (13 to 17 minutes per pound).

About 20 minutes before the ham is done, remove it from oven. Pour drippingsfrom the pan and remove any skin from the ham. Cut uniform diamond shapes on the fat surface of the ham. Insert a clove into each diamond. Stir together the brown sugar, vinegar and mustard; then pat or brush onto the ham.

Bake uncovered for another 20 minutes. Cover the ham and let it stand for about 10 minutes or until the thermometer reads 140°F. Garnish with orange slices and cherries to serve.

Any leftovers can be used in sandwiches or salads and you can save the bone for making soup!.

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Truly Irish Christmas Recipes

Truly Irish Whole Fillet of Ham with a Honey Glaze and Cranberry Sauce

Ingredients:
Truly Irish Whole Fillet of Ham
Carrots, chopped - 2
Sticks of celery, chopped - 2
Onion, halved - 1
Peppercorns - 1 tablesp.
Bay leaf - 1
Mustard - 2 teasp.
Clear honey - 3 tablesp.
Rind of 1 orange, coarsely grated
Brown sugar - 1 tablesp.
Cranberry Sauce
Cranberries - 325g
Sugar - 225g
Water - 125ml
Simmer the lot together for 5-10 minutes

Serves: 20
Time: Approx. 3 hours 30 mins

Instructions:

Place the Truly Irish Whole Fillet of Ham, vegetables, peppercorns and bay leaf in a large saucepan. Cover with cold water. Place a lid on the pan, bring to the boil then reduce the heat and simmer for approx. three hours.

When the ham is cooked the skin will peel off easily. Remove the joint from the saucepan and place on a roasting tin. Using a sharp knife remove all the skin and score the fat into diamonds. Spread the surface of the fat with the mustard, honey, orange rind and sugar. Bake the ham at Gas Mark 6, 200C (400F) for about 30 minutes until golden brown.

Delicious served with cranberry sauce.

Any leftovers can be used in sandwiches, salads or in an omelette.

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