How to make the perfect “Christmas Ham” delectable.
You need to start with a good leg ham, freshly cured, some hams are made all year, filled with brine and frozen.
Other quality hams are made up to 6 months ahead of the Christmas period and have a more intense flavour.
They may not be the best hams available but most suppliers these days do a great job for a good price.
Did you know fresh Leg ham on the bone is the best?
Boneless Leg Ham is easier to carve and often injected with flavour and texture enhancers, but is easier to carve.
How to prepare the ham.
Remove the ham skin, score the fat of the ham, and then stud the ham with cloves on each score cross.
How to glaze a ham. (interactive recipe below)
1 large orange
1 cup of water
1/2 a cup of brown sugar
1 tablespoon of hot mustard
1 cup of golden syrup
Place in a bowl and mix well.
Brush onto the studded ham.
Repeat every 40 minutes.
Cook in a preheated oven @180 C/ 350F on a ham stand or rack in a roasting pan for 2-3 hours or 15-20 min per lb/ 35-45 min per kg.
Turn up the heat after 2 hours to colour the ham if needed. Rest the ham, for 30 minutes before carving.
Slice across the ham grain for a juicer, tender finish.
How to make the perfect Christmas Ham delectable
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
- 1 Ham Knife carving knife
- 1 Roasting Tray large
- 1 Ham Stand
- 1 Meat Thermometer digital
- 3.2 kg ham leg
- 1 orange large
- 1 cup water
- 1/2 cup brown sugar
- 1 tablespoon mustard hot
- 1 cup golden syrup
RECIPE FOOD COST ESTIMATE
- $4.71 total ingredient food cost
RECIPE PREPARATION TIME ESTIMATE
- 30 minutes approximately not very relavent for this dish
total food cost
- How long you cook your ham will vary depending on its moisture content. Traditional smoked hams will cook quicker as they are dryer and are normally in a net. Whereas some commercial hams are full of brine, they are covered in plastic and will take longer to cook. Use a meat thermometer for best results. Cook to around 65°C/150F°Ham will lose at least 40% of their weight through cooking, skinning and boning.
- Place all the glazing ingredients in a bowl and mix well.
- Brush on the glaze.
- Cook in a preheated oven @180 C/ 350F
- Repeat the glaze brushing every 40 minutes.
- Place on a rack for about 2 hours or 12 min per lb, 25 min per kg for a convection oven or 3 hours or 20 min per lb, 45 min per kg for a conventional oven.
- Turn up the heat after 2 hours to colour the ham if needed.
- Rest them ham, 30 minutes before carving.
- Slice the ham across the grain for a tender cut.