The perfect finish to your Christmas Ham
Here’s a few ideas from Delicious.com.au
Once you have your delicious multi-award winning, hormone and Antibiotic Free, double smoked Bangalow sweet pork Christmas ham, you need to find that perfect glaze.
Here are a few great ideas from Delicious including Jamie Oliver and Colin Fassnidge, that will make your Christmas day meal one to to remember.
JAMIE OLIVER’S GLAZED JERK HAM
SERVES – 20
PREP TIME – 25 mins
COOK TIME – 1 hr
INGREDIENTS – 17
DIFFICULTY – Capable Cook
- 5 cloves of garlic
- 2 red onions
- 5 fresh chillies
- 1 bunch of fresh chives
- 1 tablespoon golden caster sugar
- 2 good splashes of golden rum
- 125ml malt vinegar
- 2 tablespoons ground allspice
- 2 tablespoons ground nutmeg
- 2 tablespoons ground cloves
- 2 tablespoons sea salt
- 3 bay leaves
- ½ a bunch of fresh thyme
- 5kg Woolworths Cooked Leg of Ham
For the Glaze
- 125ml golden rum
- 5 tablespoons marmalade
- Juice of 3 oranges
- Begin this recipe at least 2 hours ahead.
Peel the garlic and red onions, and halve and de-seed the chillies, then place in a food processor (wash your hands). Add the chives, sugar, rum, vinegar, all the spices and the salt. Pull off and discard the bay stalks, then add the leaves to the processor. Strip in the thyme leaves and blitz until very finely chopped.
- Place the ham on a board and trim off the outer layer of skin, leaving a 1cm layer of fat behind. Score the fat all over in a crisscross pattern, making sure you don’t cut down into the meat itself. Transfer the ham to a roasting tray and pour over the marinade. Rub it all over the meat, getting into all the nooks and crannies, then cover with plastic wrap and place in the fridge to marinate for at least 2 hours, but preferably overnight.
- When you’re ready to cook, preheat the oven to 180°C and leave the ham to come up to room temperature. Cover the tray with foil and reheat according to pack instructions. Around 40 minutes before the time’s up, remove the foil and pour over the rum. Add the marmalade and orange juice to the tray and mix together with the pan juices to make a glaze. Brush all over the ham and return to the oven for the remaining time, brushing and spooning over the glaze and rub every 5 to 10 minutes until dark, sticky and gnarly.
- Once glazed to perfection, remove to a board to rest for 30 minutes before carving into nice thick slices. Pour the cooking juices into a jug, skimming away the fat – it’ll make an epic spicy gravy to drizzle over at the end, if you like. Serve with a fresh, crunchy salad and some Spiced peach chutney.
COLIN FASSNIDGE’S CHRISTMAS HAM WITH CANNED PINEAPPLE GLAZE
SERVES – 12
PREP TIME – 10 mins
COOK TIME – 2 hrs
INGREDIENTS – 10
DIFFICULTY – Easy
- 425g can pineapple pieces in juice
- 3 cups (750ml) apple juice
- 2 firmly packed cups
- (500g) brown sugar
- 2 cinnamon quills
- 4 star anise
- 1 tsp fennel seeds
- 5cm piece ginger (25g), finely grated
- 1 tsp five-spice powder
- 6-7kg whole leg ham on the bone
- Place all ingredients, except the ham, in a saucepan over medium heat. Stir to dissolve sugar, then bring to the boil. Reduce heat to medium and simmer for 30 minutes or until reduced by half. Strain the glaze into a heatproof jug, discarding solids.
- Preheat the oven to 200°C. Line a large shallow roasting pan with baking paper. Using a small sharp knife, cut around the Christmas ham shank, then carefully run the knife under the skin, around the edge of the ham. Gently lift off the skin in 1 piece by running your fingers between the rind and the fat. Discard skin.
- Pour half the glaze into the roasting pan then place the ham fat-side down on top of the glaze. Pour over the remaining glaze and roast ham for 40 minutes, then carefully turn the ham over and baste with the glaze. Roast, basting every 10-15 minutes, for a further 40 minutes until caramelised.
- Remove the ham from the baking dish and place on a serving platter. Spoon any remaining glaze over ham.