If there is one thing worth doing this Christmas, it spending two hours to prepare this magnificent Christmas ham recipe. It can be eaten warm or cold and keeps for days in the fridge so it is the dish that keeps on giving.
Start with a good quality ham. You are looking for a ham with a bit of fat on it and an even lush pink colour throughout. If the colour is a bit wishy-washy, it means the curing process was not complete, and it will be lacking in flavour. When you open the seal, you should get a lovely smokey aroma from the meat, which means it has been cured well.
Whole legs of ham can start for as little as $7 per kilo but in my experience, you generally get what you pay for. Usually, the more expensive the ham, the longer and more carefully it has been cured. I select a mid range product.
- 1 x quality leg of ham
For the glaze:
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1/3 cup honey
- 1 x tablespoon Dijon mustard
- 1/3 cup sweetened orange juice
- Pre-heat your oven to 160 degrees celcius.
- Slice around the ham “handle” and use your fingers to slide between the skin and the fat. Take off the outer layer of skin.
- With a sharp knife, score the ham in approximately 1.5cm diamonds.
- For a traditional flavour, poke cloves into the centre of each diamond.
- Combine all the ingredients for the glaze in a saucepan and stir on a very low heat to dissolve the sugar.
- Use about a third of the mix and baste the ham thoroughly and load into the oven.
- Use the remainder of the mix to baste the ham every 20 minute while it bakes.
- Bake your ham for two hours.
Serve with your favourite side dishes. This dish is best enjoyed with family and friends in good festive spirit!