Sticky Toffee Glazed Ham

Steps

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1. 1
   Place the ham into a pot with cold or lukewarm water. Add the vegetable bundle (carrot, celery, onion, and parsley), bay leaves, thyme, and peppercorns.
   ≈0:42
2. 2
   Cover the pot and bring to a boil, then simmer until the internal temperature of the ham reaches 71°C when measured with a meat thermometer inserted into the center. This usually takes about 2 hours.
   ≈2:04
3. 3
   While the ham cooks, prepare the caramel glaze. Place the cane sugar in a pan and let it melt and caramelize naturally without stirring.
   ≈3:22
4. 4
   Once the sugar is caramelized, add the butter to create a butter caramel. Be very careful—the mixture is extremely hot.
   ≈3:40
5. 5
   Add the fresh orange juice and let it simmer until the juice reduces completely and its flavor is incorporated into the caramel.
   ≈4:24
6. 6
   Add the sugar beet syrup. Since the mixture is already quite sweet, add Dijon mustard to balance the sweetness. Stir everything together until the caramel glaze is ready.
   ≈5:02
7. 7
   Once the ham reaches the desired temperature, remove it from the broth and place it on a cutting board. Remove any netting, then score the skin with a sharp knife without cutting too deep into the meat.
   ≈5:30
8. 8
   Insert cloves into the ham's skin at regular intervals to add aroma and flavor.
   ≈6:24
9. 9
   Place the ham back in the roasting pan and put it in a 180°C fan-assisted oven. Every 5 minutes, remove it and brush generously with the caramel glaze. Repeat this process multiple times (at least 5 times) until the skin is fully caramelized and golden brown.
   ≈6:37
10. 10
    Once the ham is fully glazed and cooked, remove it from the oven, let it rest briefly, and then slice to serve.
    ≈8:33