- Serves: 8
- Cook Time: 2 hours 35 minutes
- Prep Time: 45 minutes plus cooling
- Effort: easy
For the ham
- 2 kg ham, raw and unsmoked
- 2 oranges, studded with cloves
- 2 onions, cut into wedges
- 4 bay leaves
- 20 cloves
- 6 tbsp brown sugar
- 2 tbsp water
- 5 cloves garlic, crushed
- 1 tbsp dried thyme
- 2 large red chillies, deseeded and finely chopped
- 1 oranges, juice and grated zest
- 2 limes, juice and grated zest
For the steamed bok choy
- 4 heads pak choi
- 4 red chillies
- 30 g ginger, finely shredded
- 1 dashes of sesame oil
- 1 dashes of soy sauce
- 2 tsp honey, runny
1. Place the ham in a large, lidded saucepan with the clove-studded oranges, onions and bay leaves. Add enough cold water to cover the meat. Over a high heat, bring the water to a rapid boil, then turn down the heat, cover the pan and simmer gently for 2 hours.
2. When the ham is cooked, take the pan off the heat. When the ham is cool enough to handle, transfer to a chopping board. Trim off the skin, leaving the white fat on the meat. Stud all over with the cloves. If you've cooked the ham in advance, wrap the foil and put in the fridge overnight.
3. Preheat the oven to 200C/gas 6. Mix the sugar and water and drizzle the sugar mixture over the ham. Transfer the ham to a foil-lined roasting tin and roast for 20- 25 minutes, basting occasionally.
4. Mix the garlic, thyme, chillies and orange and lime juice and zest and spread over the surface of the ham. Cook for a further 10 minutes.
5. To cook the pak choi, steam it for 5-10 minutes (don't over-do it, as you want the pak choi to retain its texture). Transfer to a wok and stir through the chillies, ginger, sesame oil, soy sauce and honey, briskly, over a good heat just until the leaves are thoroughly coated and glossy.
6. Serve the ham in slices with the bok choy and cranberry sauce.
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