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
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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