Christmas Ham – the low down


Having had a query on what to do with ham – I really need to let you in on a little secret – since my amazing Irish friend Ger, first introduced me to ham baked in Coke, I have never gone back. I truly thought it would be disgusting. I personally refuse to drink Coke – BUT – I have to say it this ham was INSANE – and who am I to question Nigella for heaven’s sake!

So here is the link to her recipe: Nigella’s Ham cooked in coke!– as she herself says “Only those who have never tried this raise an eyebrow at the idea.”

Christmas Ham – the Glazing – some different ideas 

Glazing your ham results in a fabulous presentation and gives a personalised touch to your Christmas table fare. There is nothing better than a sticky caramelized glaze on your ham – use your favourite recipe or choose one of ours.

In all cases, combine your ingredients and use a brush to smother over the fat of your ham before popping in the oven to become lush and golden.  You can gently heat the glaze ingredients before brushing them on to make it easier to apply.  However don’t brush it on if you have made it too hot!

 

Maple/Balsamic
1 cup maple syrup, 1/2 balsamic vinegar, 1 tsp gnd cinnamon + (scatter with) 1/2 cup pecan toasted and finely chopped and 1/2 cup stem ginger chopped.

Ginger, Apricot and Apple Cider
1 Tbs minced fresh ginger; 1/2 cup apricot jam; 1/2 cup brown sugar; 1/4 cup apple cider vinegar

Mustard, Honey, Orange
5 Tbs dk brown sugar (or honey); 6Tbs favourite mustard; zest and juice of an orange; 1 tsp cinnamon

 

Tips:

If the ham still has its skin on you need to remove it by cutting with a sharp knife and using your fingers to carefully peel the skin away from the fat.

Score the fat with a sharp knife in a diamond pattern, and stud the intersections with cloves. You can also cover with thinly sliced orange or pineapple and use cloves to secure the fruit.

 

Put the ham in a foil-lined roasting tray.

Heat the oven to 220C. You want a short sharp hit in a hot oven for the glaze. So around 25 to 30 minutes should do the trick.

Bast twice during the glaze cooking time, and add a sprinkle more brown sugar as you go, until the glaze is caramelized and bubbling.

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