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.
5. Set aside for 10 mins to cool slightly. Place on a large serving platter to serve.