We are very chuffed that Annie Smithers has agreed to share with us her recipe from her book, Annie’s Farmhouse Kitchen, to make the perfect Christmas ham. We love her ethos, her cooking and of course her love for Berkshires! This book, that came out in 2017, is now completely sold out so it is a real treat to be able to share it with you.

*“Glazed Berkshire ham”, Annie’s Farmhouse Kitchen, 2017. Illustration by Robin Cowcher.*

by Annie Smithers

Excerpt from Annie’s Farmhouse Kitchen

“I view buying a Christmas-style ham as a once-a-year investment. A Berkshire or old-breed free-range ham will cost you up to $300 but it is absolutely worth it. The fat coverage is perfect for glazing and baking, you can be assured of a well-bred and well-kept animal, and the difference between a full ham on the bone and the boneless variety is truly immense. Any ham not eaten will keep for at least two weeks, or portions of meat can be cut off, wrapped carefully and frozen for later. And, of course, the bones make the best pea and ham soup.

This beautiful ham is best served simply with lightly dressed sharp green leave and a bowl of boiled and buttered new potatoes, sprinkled with chopped chives.”

Serves 8

340 g (12 oz) orange marmalade
250 ml (8½ fl oz) orange juice
220 g (8 oz) brown sugar
1 tablespoon dijon mustard
5-6 kg (11 - 13 lb 3 oz) ham leg
cloves, for decorating

Preheat the oven to 200ºC (400ºF). Line a large baking dish with baking paper, then place a lightly greased wire rack in the dish.

Place the marmalade, orange juice, brown sugar and mustard in a saucepan over high heat and whisk to combine. Bring to the boil, then reduce the heat to low and cook for 3-5 minutes or until the glaze has thickened slightly. Gently remove the skin from the ham with your fingers, before using a knife to trim away any excess fat.

Use a small, sharp knife to score the ham in a diamond pattern, then cover the hock with foil (to stop it from burning). Place the ham on the rack in the baking dish. Gently press a clove into each diamond, then brush the glaze all over the ham. Roast for 35-40 minutes or until golden and caramelised, basting the ham with the glaze every 10 minutes or so.

Once the ham is glazed, it can happily sit for a couple of hours at room temperature while you start preparing the main course. I like to serve it at the table, making a great show of its beauty and slicing it abundantly.

Glazed Berkshire Ham Recipe from Annie Smithers