Nothing says merry Christmas like a perfect glazed ham. Whatever you are preparing to feed the family and friends at Christmas, a perfectly prepared glazed ham, perhaps as the centrepiece on the table, has to be on the list. Here is the key to success this Christmas. It all begins with the best cut, a shank end ham on the bone. Buy one with the rind intact.
- Ham from Brian’s Gourmet Meats, Mount Eliza. Allow 200-300 grams per person (or more for leftovers!)
- Jam for glaze
- Remove any packaging, then use a knife to nick the skin (rind) at the edge so you can carefully put your ﬁngers between the rind and the fat so you can pull the skin back to remove it in one go. Cut diamond shape crosses evenly across the fat, approximately 2.5cm or 1 inch apart.
- Now to glaze your ham. We recommend using our Beerenberg strawberry or raspberry jam. Spread this across the scored area using a pastry brush or the back of a spoon.
- Place cloves in the middle of your diamond crosses.
Place in an oven on 100 degrees and warm through.
Recipe tips courtesy of Brian Rollason – briansgourmetmeats.com.au