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Glazed Christmas Ham

Baste often with the sticky glaze and your Christmas Ham will be the centre of attention, glistening and golden.

December 12, 2017

Glazed Christmas Ham

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Christmas Glazed Ham

ingredients for 6kg ham
glaze
200gm ginger marmalade
50gm quince paste
2 x star anise
150gm soft light brown sugar
2tsp Dijon mustard
40ml orange juice
ham
6kg leg ham on or off bone
25 x cloves
6 to 8 extra star anise
sprig of fresh rosemary

method

  1. Make glaze. Place ginger marmalade, quince paste and star anise in medium saucepan. Heat gently to melt ingredients and bring to a simmer.
    Add sugar, mustard and orange juice. Stir and when boiling turn down heat and continue to simmer for 5 to 7 minutes, until reduced to a sticky mixture.
    Cool to warm-ish room temperature and thicken.
  2. If ham includes hock, score skin to leave a collar around the bone. Otherwise, simply slip fingers under skin and peel back, leaving fat on the meat. Try to remove whole skin in one piece.
  3. Using a scorer utensil or knife, run lines across fat, about 1½cm or so apart. This will create a pattern as seen in the picture. If a traditional diamond pattern is preferred, run the scorer across fat to create evenly sized diamond shapes.
  4. Spoon glaze on top of ham. Using clean hands, smear cooled glaze across surface, massaging in well (if preferred use a brush but it won’t have quite the same effect on the flavour as using hands pushes the glaze into the meat).
  5. Stick cloves in score lines or middle of each diamond.
  6. Pre-heat oven to 190°C to 200ºC.
  7. Choose roasting tin with sides in which ham fits snugly. Generously line with non-stick baking paper so all sticky glaze will be contained and not burn onto roasting tin. Place ham in roasting tin.
  8. Roast for 20 minutes. Check ham and adjust heat if needed. Turn up if ham not caramelizing or down if glaze beginning to catch. Baste every 10 minutes, spooning any glaze from bottom of pan over top of ham again.
  9. Roast for further 20 minutes, until glaze has caramelized and is a deep gold.
  10. Remove and cool for 15 minutes. Place star anise over surface whilst cooling. If not serving ham within 2 hours, refrigerate.
  11. Just before serving, scatter over rosemary leaves pulled from sprig. Otherwise, carve and serve warm or at room temperature.

cooks notes

  • Ham is best glazed on day of eating. If glazed and refrigerated overnight, the glaze looses it’s shiny surface and becomes thinner in texture, even running of the ham leaving it bald!
  • We love the Princi free-range ham available around Perth from select food stores such as The Good Grocer in Applecross. The one pictured is a boneless free-range ham which is super-easy to carve with not a skerrick of waste.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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