I now have a fridge full of fresh smoked bacon, sausages, elderflower fizz, treacle pudding...the list goes on. In the box was a 225g pot of honey and I wondered if it was enough for my Christmas Eve ham....But it was so thick and treacle, it was just perfect. (Don't be put off by the amount of ingredients because you can wing most of them...read on).
4 bay leaves
a few cloves for the ham jacuzzi
225g Cornish honey
4 tbsp demerara sugar
1 handful vacuum packed chestnuts
1 more handful of cloves
Place the ham in a large, heavy saucepan and cover with water. Add anything in the fridge you think might make a lovely stock. I used a couple of red onions with the skins still on, a sprinkling of fennel seeds, allspice berries, a couple of crispy old leeks, some satsumas chopped in half and some bay leaves.
Bring to the boil and boil for 1 hour. Carefully remove from the pan and pop on a draining board. After a couple of minutes get a sharp knife and run a criss cross pattern over the fat. Press the cloves into each diamond. Pour the honey and sprinkle the sugar over the top. Sprinkle the chestnuts into the honey that has run off the ham.