COME ON OVER!

After the formality of the big day, relax and tuck into our Boxing Day spread

- JULES MERCER

Brown sugar-spiced rum ham

Poaching the joint in cider adds a lovely fruity sweetness and tenderness to the meat.

MAKE AHEAD

Once cooked, chill the ham in the poaching liquor for up to 3 days to keep it moist. Remove from the liquid, bring to room temperature, then continue with the recipe.

Serves 8 • Prep 1 hr 30 min, plus cooling • Cook 45 min

2-2.5kg boneless unsmoked gammon joint, tied

1 L medium-dry cider

2 bay leaves, plus extra to decorate

2 sticks celery

1 onion, cut into quarters and skin left on

Clementines, halved, to decorate

For the glaze:

150 g dark brown sugar

150 ml dark rum

100 ml honey or maple syrup

1 tsp ground ginger or cinnamon

1 pinch chilli flakes (optional)

1 Soak the ham in water overnight, if required.

2 The following day, drain the water and place the ham in a saucepan large enough to hold it comfortably. Pour over the cider and fill with water to just cover. Add the bay leaves, celery and onion. Bring to a gentle simmer and cook for 1 hr 30 min.

3 Once the ham is cooked, allow it to cool in the liquid. Meanwhile, place the glaze ingredients in a saucepan, mix and bring to a simmer; cook for 2 min to allow the sugar to melt. Remove from the heat.

4 Heat the oven to 160°C. Take the ham out of the liquid and place on a baking tray lined with foil. Cut the skin off the ham, leaving as much fat attached to the ham as you can. Score the fat to mark out a diamond pattern. Spoon over half the glaze and pop the ham in the oven for 20 min until the glaze starts to caramelise. Spoon over the remaining glaze and return to the oven for another 15-20 min to finish. Add a splash of water to the pan if it's starting to burn.