Mims' Musings

Reilly Christmas Ham Recipe

Posted on: 21/12/2011

I’ve written this recipe down in various places for the last few years,  and every year I forgot where I wrote it. So here it is in cyberspace forever! This is a great recipe for ham that my family swears by, in our house it’s tradition that Dad makes it for Christmas (and doesn’t cook anything else for the rest of the year). Follow these steps and you’ll have something relatively easy to make and delicious to eat! Merry Christmas!

What you need:

  • A ham/bacon/gammon joint
  • A large onion, or a few smaller ones
  • Peppercorns
  • A carrot
  • Some bay leaves (fresh or dried)
  • Cloves
  • A tin of pineapples (or some Coke if you don’t like pineapple!
  1. Put the ham in a large pan, cover with fresh cold water and soak for 1-3 hours
  2. Calculate the overall cooking time. Most hams will now have the weight usefully written on the label. The cooking time formula is: 25 minutes for each lb or 1/2 kg + 20 minutes extra. You will be boiling the ham for half the cooking time, and putting it in the oven for the other half.
  3. Drain the water the ham was soaking in and re-cover with fresh cold water. Roughly cut the carrot and onion, break up the bay leaves and add all to the water with a sprinkling on peppercorns. Slowly bring to the boil and leave it for half of the calculated cooking time. Meanwhile preheat the oven to 177 degrees celsius or Gas Mark 4, (350 degrees farenheit).
  4. Drain the joint well, wrap it completely in foil and put it in a roasting tin.
  5. Leave it until half an hour before the end of the cooking time, (if it’s a small joint sometimes this might mean only 10 minutes after you put it in the oven!). Put the oven temperature up to 218 degrees celsius or Gas Mark 7. Undo the foil and cut the skin off.
  6. Score the fat into diamonds with a sharp knife and press a clove into the middle of each diamond, sprinkle the surface with brown sugar, if you’re a pineapple fan brush with the pineapple juice from the tin, or you can use Coke to baste it.
  7. Leave until the end of the cooking time, can be served hot or cold.
  8. As a twist you can use beer or cider to boil the joint in. You can also make crackling using the rind, cover it with oil and salt then put it under a grill.

Enjoy and let me know if you try it!


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