Maple Slow Roasted Ham with Crab Apple Sauce

This is a brilliant roast for many reasons. It has a long slow roasting and then a 45 minute glaze just before serving. It is great hot or cold, is great for a crowd and everyone loves it !  


Start the day before. Place the ham in a large preserving pan and cover with cold water and leave to soak for 12-24 hours.  Refresh the water half way through.

Strain off the water then place the ham in a large roasting tin lined with baking foil. I use a knife to spread over the black treacle  then sprinkle over the cracked black pepper. Cover the ham loosely with more foul then bake in a slow oven 100 degrees c for 14 hours.  If you have a mealt thermometer the internal cooked temperature needs to be 77 degrees.

Take from the oven, transfer to a plate and allow to cool completely. When cold, carefully remove the skin and any string, leaving a thin layer of fat in place. Discard the skin .Transfer the ham to a roasting tin lined with tin foil and then brush with the glaze. Lining the tin with foil protects your roasting tin and saves on washing up. The sticky glaze when baked on a tin is nearly impossible to remove.  Mix together the glaze ingredients and brush over the layer of fat. Roast at 200 degrees for 45 minutes until dark and glazed.  The ham needs to look almost burnt – a lovely dark caramelised covering which tastes delicious.

Serve hot or cold.

To make the Crab apple sauce – heat the jelly in a small saucepan until it dissolves then add the zests and juices of the fruits then the remaining ingredients.  I always give it a blast with a stick blender or give it a good whisk.

Serve at room temperature with the ham. Will keep for a week in the fridge.

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