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Christmas Ham many ways!

To get started you will need a 7kg leg of ham.

Method

Step 1

Preheat oven to 180C. Follow the instructions to make your choice of glaze and set aside. Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out).

Score the fat carefully in a criss cross pattern. Be careful not to cut into the flesh and make sure you are maintaining an even depth all over.

Place ham in a large roasting pan with a cup of water then follow glazing and basting instructions, and bake until sticky, golden and warmed through. This will take approximately  1-1 hours depending on the size of your ham.  Rest for 30 minutes before carving.

Step 2

Now pick your glaze!

Classic Sugar and Spice Glaze?- Combine 150gm brown sugar, 1/4 cup apple cider vinegar, 60gm Dijon mustard, 1 tsp ground allspice, and tsp each ground cardamon and cinnamon in a bowl, rub all over scored ham, place in a roasting pan and cook, basting occasionally, until golden.

English Mustard and Ginger beer Glaze - ?Combine 2 tbsp English mustard, 800 mls of ginger beer. 1/4 cup brown sugar, 1 tsp finely crushed green peppercorns and a pinch of ground ginger in a saucepan over medium heat and reduce until thickened slightly. This may take  30 minutes, keep an eye on it. Place ham in a roasting pan, pour ginger beer mixture over it and cook, basting occasionally, until golden and warmed through.

Char siu-style glaze?- Combine 160gm hoisin sauce, 1/2  tsp of garlic powder, 120gm honey, 3 tbsp light soy sauce, 2 tbsp Shaoxing wine and tsp five-spice in a bowl. Place ham in a roasting pan and baste with glaze as it roasts.

Last modified on Friday, 10 January 2014 14:16
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