Glazed Christmas Ham
Glazing a ham for Christmas is not as hard as it looks! It's an impressive centrepiece, and so much easier than roasting a turkey. Because the ham is already cooked, all you're doing is glossing it in the oven with the glaze.
Here, we're using a simple marmalade and mustard glaze, but you can fancy it up with a splash of whiskey or some cayenne pepper.
To make things easier on Christmas morning, you can make the glaze in advance, storing it in the fridge for a few days. You can also remove the rind and score the fat the day before; just make sure to re-cover it with the skin and a slightly damp tea towel to stop it from drying out.
Bringing a glazed ham to Christmas lunch gives you a special kind of kudos. So go on, be the ham guy this year!
Ingredients 8
For The Glaze
250 ml orange marmalade
3 tbsp Dijon mustard
1⁄4 cup orange juice
Pinch salt
Pinch cayenne pepper, optional
For The Ham
1 leg ham, cooked, bone-in, approx 3-4kg
2 tbsp cloves, to decorate
1 cup water
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Method 7
In a small saucepan, combine the , , , and if using. Mix well over low heat, let bubble for a few minutes and then turn off the heat. If the marmalade is very chunky, strain the glaze before basting the ham.
Preheat the oven to 180 degrees.
To remove the skin on the , place it on a board and get your sharpest small knife with a good point. Make an incision near the hock, about 10 cm down from the end. Then, at the wider end, make a shallow incision around the base, where the rind ends. Slide the knife under the rind to separate it slightly from the fat layer, then use your thumbs and fingers gradually and gently peel the skin back. You want to leave the fat intact on the ham. This is the part you will glaze. Work carefully and evenly until you reach the hock end. Then peel the rind off in one piece.
Once the skin is removed, score the fat to create a diamond pattern by making shallow cuts about 3-4cm cm apart, being careful not to cut into the meat.
Press a in the centre of each diamond. Wrap the hock with aluminium foil or baking paper to prevent it from burning in the oven. Place the on top of a lightly greased wire rack in a baking dish. Add a cup of or wine to the bottom of the pan to stop the glaze sticking and burning. The ham is now ready for glazing.
Using a spoon or brush, brush 3/4 of the glaze over the . Place in the oven and bake for about 40 minutes, basting the ham every 15 minutes or so with the remaining glaze and any extra juices from the bottom of the baking dish. You will know the ham is ready when the glaze is rich, shiny and a little caramelised.
Remove from the oven and serve when Christmas lunch is ready!
Clove Kitchen's tips
Everyone asks what to do with leftover ham and the ham hock.
Here's our top tips: Ham sandwiches for days, ham omelettes or make a quiche, eggs and fried ham, or french toast with ham. And never throw away the hock. You can make a soup or a big pot of smoky beans.
Helpful tips
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Notes
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