Glazed Christmas Ham
A glazed ham is a beautiful centrepiece and can be prepared in advance to ease stress on the big day. You can use a premade glaze or try this very easy mix. You’ll need a large oven tray, baking paper, a basting brush and a small sharp knife.
Prep time20 mins
Cook time40 mins
Ingredients1 whole free farmed or free-range champagne or on the bone ham
FOR THE GLAZE:
1 jar Bonne Maman Apricot jam
1 jar Condimentium Marmalustard
MethodPreheat oven to 180°C.
In a medium-sized bowl, combine the apricot jam and marmalustard.
Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, and then detach the skin.
Score the fat evenly with a small sharp knife, in a crisscross pattern, to form diamonds then stud with cloves.
Place ham in a large roasting dish with a cup of water, bush half the glaze over ham and bake for about 40 mins, basting every 15 mins with the rest of the glaze, until sticky, golden and warmed through.
Allow to rest for 30 mins before carving.
- How to store your ham: It is good to keep your leftover ham in a ham bag, or covered with a damp tea towel in the fridge. Soak your bag in a mix of 1-litre water to 2 tablespoons white vinegar, then squeeze out the excess liquid, leaving the bag damp. Repeat the process every few days.
Do not wrap your ham firmly, allow for some air circulation (to avoid sweating).