HOW TO PREPARE A Christ­mas Ham

IT’S THE CEN­TRE­PIECE OF MANY FES­TIVE TABLES, AND WHEN PRE­PARED PROPERLY, HAM IS A SHOWSTOPPER THAT LOOKS AS GOOD AS IT TASTES

Food - - Know How -

STEP-BY-STEP method 1 PREPARE RIND FOR RE­MOVAL

Pre­heat oven to 190°C. Us­ing a small sharp knife, cut through rind 10cm from top of shank. Run your thumb un­der­neath skin but above fat layer to sep­a­rate edges all the way around.

2 RE­MOVE RIND

Start­ing from the widest edge, gen­tly pull back rind and slip your hand be­tween the skin and fat layer. Us­ing a slid­ing mo­tion, sep­a­rate the two. Now dis­card the skin.

3 SCORE THE FAT

Us­ing a sharp knife, score a di­a­mond pat­tern at 2cm in­ter­vals, about 5mm deep, all over ham fat. Do not cut too deeply or the fat will spread apart dur­ing cook­ing.

4 PRESS IN CLOVES

Push a clove into the cen­tre of each di­a­mond. Pour 1 cup of wa­ter into a bak­ing pan large enough to hold the ham. Place ham on a wire rack in pan.

5 MAKE A GLAZE

Com­bine all Fig glaze in­gre­di­ents in a small saucepan. Stir over low heat un­til smooth. Strain into a bowl.

6 PAINT YOUR HAM

Brush glaze over ham. Bake for 30 min­utes, bast­ing ev­ery 15 min­utes with glaze and pan juices. Cook a fur­ther 15 min­utes, bast­ing twice un­til glaze caramelises. Re­move from oven and rest for 10 min­utes be­fore carv­ing.

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