Here is a recipe for a delicious rum spiced ham, perfect for the holiday season. It can be served on Christmas Eve or New Year’s Eve and will be perfect with braised red cabbage and dauphinoise potatoes. It’s surprisingly easy to make and you can use the leftovers to make delicious sandwiches.
In the past, it was often necessary to soak the ham overnight to remove excess salt from curing. However, more and more sausages are used by butchers that do not require this process. Ask your butcher if you have any questions.
Take a large pot of a suitable size for your ham and fill it halfway with water. Add the blackstrap molasses to the water and mix well. Then place your ham in it and add cold water until the ham is submerged. Then add bay leaves, orange half, cinnamon stick, star anise, black peppercorns, and cloves. Place the pot on the heat and bring the liquid to a boil, then reduce the heat and simmer for 2 hours and 30 minutes. Continue adding water as needed, to ensure the ham is well submerged.
Preheat the oven to 180°C.
After 2 hours and 30 minutes, remove the ham from the heat and allow it to cool slightly before carefully removing it from the pot of water.
Place the ham on a large baking sheet and, using a sharp knife, make diamond cuts in the skin. In a small bowl, combine the spiced rum, 2 tablespoons blackstrap molasses, Dijon mustard, Maldon salt, and 1 tablespoon olive oil. Using a pastry brush, brush this glaze over the ham. Then put it in the oven for 15 to 20 minutes. Remove from oven and brush again with remaining glaze.
Let the ham rest for 30 minutes before cutting and serving.