Slow-Cooked Irn Bru Ham (with Irn Bru Glaze)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 Large Onion
- • 1-1/5kg Ham Joint (2-3lb)
- • 2 litres Irn Bru
- • 1.5 tbsp Honey
- • 1.5 tbsp Marmalade
- • 1 tbsp Dijon Mustard
- • 4 tbsp Brown Sugar
- • 2 tbsp Irn Bru (from the slow cooker)
Preparation Steps
Cut the onion into large chunks and place it in the bottom of the slow cooker.
Place the ham on top, flat side down. Trim if you need to, to make it fit.
Pour in the Irn Bru. We used a whole 2-litre bottle but just use what fits your slow cooker and covers the ham. If the onions float up don’t worry!
Cook on high for approximately 4 hours or low for 6-8 hours, depending on the size of the ham chosen. You can use a meat thermometer to check the temperature of the meat. If it’s above 68C/154F then it’s ready.
Carefully remove from the slow cooker and allow to rest cool for about 10 minutes.
Meanwhile, preheat the oven to 180C/350F.
Mix all of the glaze ingredients in a bowl, taking the Irn Bru from the liquid in the slow cooker.
Remove any string and rind from the ham, leaving the layer of fat on top, and score with a knife.
Place the ham on a baking tray (we recommend placing it on foil as the glaze will be very sticky) and baste with the glaze. You do not need to use all of it.
Put in the oven for approximately 40 minutes, until it starts to slightly char at the edges, removing halfway through to put more glaze on.
Allow to cool slightly, carve, and eat!