CHRISTMAS GLAZED HAM

THIS GLAZED HAM IS THE PERFECT MAIN DISH FOR YOUR CHRISTMAS LUNCH

There's no better centrepiece for a Christmas table than a whole glazed ham – this one is made with sticky cherry jam, maple syrup and hints of citrus and spice, and is perfect with a Jacob’s Creek Double Barrel Shiraz.

INGREDIENTS

  • ½ cup (160g) cherry jam 
  • 1/3 cup (80ml) orange juice 
  • ¼ cup (60ml) maple syrup 
  • 2 tbs brandy or extra orange juice 
  • 1 tsp mixed spice 
  • 7kg Full Leg Ham (bone in) 

EQUIPMENT

METHOD

Prep 20 mins (+ cooling time)  

Cooking 1 hour 20 minutes

1. Preheat oven to 170˚C (150˚C fan-forced). To make the glaze, place the jam, orange juice, maple syrup, brandy or extra orange juice and mixed spice in a small saucepan over medium-high heat. Stir until combined. Bring to the boil and cook for 3-4 mins or until mixture thickens slightly. Set aside to cool. 
2. Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove, leaving as much fat as possible on the ham. 
3. Use a small sharp knife to score the fat at 1cm intervals, taking care not to cut through the meat. 
4. Place ham on a wire rack in a roasting pan. Brush the ham with half the glaze. Wrap the shank in foil. Roast, basting with remaining glaze every 20 mins, for 1 1/4 hours or until caramelised and heated through. 
5. Set aside for 10 mins to cool slightly. Place on a large serving platter to serve. 

WINE MATCH

DOUBLE BARREL

Shiraz