Christmas glazed ham 2 ways
PREP TIME 10 MINS COOK TIME 55 MINS
Farmland Hampden half ham, cooked on the bone
BLUESBROS BLUEBERRY GLAZE
1 cup BluesBros sweet blueberry sauce
¹⁄³ cup BluesBros blueberry balsamic drizzle 2 sprigs Superb Herb thyme, plus extra for garnish
1 tbsp Delmaine wholegrain French mustard 1 cinnamon quill
DELMAINE SWEET & SOUR BBQ GLAZE 100g butter
½ cup Delmaine tomato sauce
3 tbsp Delmaine Dijon mustard
3 tbsp Delmaine Italian white wine vinegar 3 tbsp Delmaine Worcestershire sauce
½ cup runny honey
¼ cup orange juice
¼ cup brown sugar
3 tbsp lemon juice
1 Preheat the oven to 180°C fan bake.
2 For the blueberry glaze, add all the ingredients to a saucepan and bring to a gentle simmer. Simmer until it thickens and coats the back of a wooden spoon. Remove thyme sprigs and cinnamon quill, then let glaze cool slightly.
3 For the sweet and sour BBQ glaze, add butter to a saucepan and melt over medium heat. Add the rest of the glaze ingredients and simmer until it thickens. Let cool slightly.
4 Remove skin from the ham, leaving a 1cm of fat on the surface. Score the fat with a knife, creating a diamond pattern, being careful not to cut through into the meat. Generously baste the ham with glaze. Place into a deep dish baking tray. Cook for 35-45 minutes, basting every 15 minutes.
5 Leave to rest for 15 minutes, baste again, then carve and enjoy!
We served one of the hams in a Le Creuset Cast Iron Shallow Casserole in Meringue.