Honey Mus­tard, Or­ange and Gin­ger Glazed Ham

Dish - - Recipes -

Per­fect for hol­i­day en­ter­tain­ing. A baked ham is one of the eas­i­est items to pre­pare for a hol­i­day and can feed many guests with left­overs wel­comed for Box­ing Day graz­ing.

1 whole, cooked cham­pagne ham (ours is 8 kilo­grams)

Glaze 175-gram jar whole­grain honey mus­tard

1 cup peach pre­serves or jam ½ cup packed brown sugar

¼ cup golden syrup 2 tea­spoons ground gin­ger ½ tea­spoon ground cloves 1 ta­ble­spoon chipo­tle sauce 2 ta­ble­spoons red wine vine­gar Re­move the ham from the fridge 1–2 hours be­fore cook­ing. Pre­heat the oven to 160°C fan bake.

Glaze: Place all the in­gre­di­ents in a saucepan and bring to the boil. Sim­mer for 10 min­utes then cool. The glaze can be made sev­eral days ahead.

Ham: Score the skin around the base of the hock, leav­ing the skin on the hock. Re­move the skin from the rest of the ham us­ing your fin­ger­tips to gen­tly prise it away, tak­ing care not to dam­age the layer of fat un­der­neath. Wrap the hock end in foil.

Lightly score the fat in a di­a­mond pat­tern.

Place the ham in a large foil-lined bak­ing dish and pour over the glaze. Cook for 1½ hours, bast­ing ev­ery 15 min­utes un­til golden and sticky.

Cool for 20 min­utes then care­fully trans­fer to a plat­ter.

Serve the ham hot, warm or at room tem­per­a­ture. Serves about 30

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