Rocquette Cider Cranberry Ham with Mustard Marmalade Glaze

This recipe will give you one of the sweetest hams ever. It requires the use of a pressure cooker, alternatively you could use a covered pan and increase the cooking time to 45-50 minutes per kilo.


One ham, boned, around 2.5kg (to fit in pressure cooker)
750ml dry artisan Rocquette Cider
750ml cranberry juice
6 tbsp dry mustard
3 tbsp marmalade
optionally, maple syrup
cloves for studding


Place the ham in the pressure cooker or saucepan and cover with Rocquette Cider and cranberry juice.
Place on the heat and cover, securing the lid if using a pressure cooker. Cook for 30-35 minutes per kilo under pressure, or simmer for 45-50 minutes per kilo. Internal temperature after cooking should
be at least 70 °C / 160°F. For best results you can let the meat cool in the cooking liquor for several hours. Afterwards the skin should come off quite easily with a sharp knife. Save this! It makes delicious
scratchings if fried, but allow it to dry first or it will spit. Trim the fat to about 1/4″ thickness. Score the fat into diamond shapes and place a clove in the middle of each diamond, piercing the meat.
Trimming and scoring will be much easier if the ham is allowed to cool.About half an hour before glazing mix the mustard powder with enough water to make a smooth paste – this gives the flavour
time to develop. Add the marmalade and maple syrup if using. Using a palette knife or the back of a spoon, cover the mustard mixture all over the meat, especially covering the fat. Place in a preheated oven at 200°C / 400°F / Gas Mark 6, for about 15 minutes.