Sticky Whiskey & Cranberry Glaze Ham

Ingredients

• 1 Dunnes Stores Unsmoked Boned & Rolled Irish Ham 2.75kg
• 500ml dry cider
• 3 fresh bay leaves
• 1 large onion, halved
• 5 star anise
• 1 tsp black peppercorns
• Small handful of cloves, to stud

For the glaze

• 150g cranberry sauce, smooth
• 75ml whiskey
• 1 tsp English mustard
• 40g soft light brown sugar
• 2 star anise
• 1 tbsp demerara sugar

Method

1. Place the ham into a very large preserving pan or large saucepan with the onion, bay leaves, star anise, black peppercorns, and cider. Top up with enough water to just about cover the ham. Cover and bring to the boil then reduce to a bare simmer and cook gently for approx 2 hours (40 minutes per kg of ham). Leave until cool enough to handle, at this point you can leave the ham to finish the next day if you like.
2. When ready to serve, strip the skin from the ham with a very sharp knife, leaving as much of the fat behind as you can, score it in a criss cross pattern and stud with cloves.
3. Heat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
4. In a small pan over a medium heat the cranberry sauce, whiskey, sugar, mustard and star anise together until smooth and glossy.
5. Coat with the jam mixture and scatter with the demerara sugar. Roast in the oven for 20-25 minutes (or if cooled from the day before 45 minutes to 1 hour), until sticky and golden. Serve immediately.