INGREDIENTS

INSTRUCTIONS

POACHING
GLAZE
CUMBERLAND SAUCE
Green hams are very salty and therefore they need to be soaked
overnight and drained several times so that fresh water can wash away
more of the salt. They then need to be boiled for 1 hour, skimming
off the salt residue with a ladle every so often.
After 1 hour, stick the bay leaf to the onion with a clove and add it
to the water along with the thyme, chillies, the rest of the cloves,
carrots and celery. Cook for 2 1/2 hours.
Take the ham out of the water very carefully and place it onto an
oiled sheet of tin foil, fold the edges around the ham and leave
enough room at one end so that the foil will go over the top of the
ham as well. Do not crush the foil too tightly around the ham as this
will slow down the cooking time. When ready, put the ham in a baking
tray and into a hot oven for 2 1/2 hours.
Remove the ham and fold back the foil. Take the rind rind off the
outside of the ham with a knife. Using a small knife, slash the back
of the ham with diagonal lines right to left then left to right to
give lots of diamond shapes. Into the corners where two lines meet,
stick a clove.
Using a blender mix the sugar, orange juice, butter, cinnamon, nutmeg
and Dijon mustard. Whisk until they form a smooth paste. Spread the
paste over the back of the ham covering all surfaces. Return the ham,
uncovered,to the oven to baste for 1/2 hour. Keep basting every 5-10
minutes, i.e. scooping the sauce over the top of the ham again.
Remove the ham from the oven after 1/2 hour and garnish with a sliced
orange and bay leaf.
Blanche the orange and lemon rind for a few minutes then blend
together with the other sauce ingredients and serve with the ham.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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