Content Begin
Christmas Ham Glaze
Brown Sugar Glaze
Ingredients:
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slices or cherries if desired
Method:
1. Pre -Heat oven to 160°C (325°F)
2. With a sharp knife score the fat line following the natural shape of the rind, gently slip your fingers under the rind and remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Where the lines cross insert cloves into each or second diamond if desired.
3. Place ham on rack in baking pan fat-side up to reheat the cooked ham. Add water to pan and using foil, cover the whole ham including pan tightly to prevent drying of the ham. Bake at 160°C for approximately 22 minutes per kilo or until meat thermometer registers 57°C (135°F).
4. Stir together brown sugar, vinegar and mustard.
5. Remove reheated ham from the oven, uncover the ham and brush glaze on ham.
6. Increase oven temperature to 200°C (400°F) and bake ham for approximately 15 – 20 minutes longer or until golden brown, basting during this final cooking period.
7. Remove from oven, cover the ham and let rest for about 10 minutes to maintain natural juices before carving. Garnish with orange slices or cherries if desired.
Citrus Glaze
Ingredients:
1/4 cup whole cloves
2 cups white wine
1 cup brown mustard
1/2 cup orange marmalade
1/2 cup raspberry preserve
Method:
1. Pre -Heat oven to 160°C (325°F)
2. With a sharp knife score the fat line following the natural shape of the rind, gently slip your fingers under the rind and remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Where the lines cross insert cloves into each or second diamond if desired.
3. Place ham on rack in baking pan fat-side up to reheat the cooked ham. Add water to pan and using foil, cover the whole ham including pan tightly to prevent drying of the ham. Bake at 160°C for approximately 22 minutes per kilo or until meat thermometer registers 57°C (135°F).
4. In a small bowl combine mustard, marmalade and preserve in readiness to spread on ham.
5. Remove reheated ham from the oven, uncover the ham and brush glaze on ham.
6. Leave ham fat-side up in a baking pan. Pour the wine in the bottom of the pan.
7. Increase oven temperature to 200°C (400°F) and bake ham for approximately 15 – 20 minutes longer or until golden brown, basting during this final cooking period.
8. Remove from oven, cover the ham and let rest for about 10 minutes to maintain natural juices before carving. Serve hot or at room temperature.
Honey-Apricot Glaze
Ingredients:
1 cup honey
3/4 cup (177ml) orange juice concentrate
1/3 cup soy sauce
1/3 cup apricot jam
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Method:
1. Pre -Heat oven to 160°C (325°F)
2. With a sharp knife score the fat line following the natural shape of the rind, gently slip your fingers under the rind and remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Where the lines cross insert cloves into each or second diamond if desired.
3. Place ham on rack in baking pan fat-side up to reheat the cooked ham. Add water to pan and using foil, cover the whole ham including pan tightly to prevent drying of the ham. Bake at 160°C for approximately 22 minutes per kilo or until meat thermometer registers 57°C (135°F).
4. Mix together Glaze ingredients in a medium bowl and set aside.
5. Remove reheated ham from the oven, uncover the ham and brush glaze on ham.
6. Increase oven temperature to 200°C (400°F) and bake ham for approximately 15 – 20 minutes longer or until golden brown, basting during this final cooking period.
7. Remove from oven, cover the ham and let rest for about 10 minutes to maintain natural juices before carving. Serve hot or at room temperature.
Mango Chutney Glaze
Ingredients:
5 garlic cloves, minced
227g (8 oz) mango chutney
1/3 cup Dijon mustard
3/4 cup brown sugar
1 tbsp orange zest
1/4 cup orange juice
Method:
1. Pre -Heat oven to 160°C (325°F)
2. With a sharp knife score the fat line following the natural shape of the rind, gently slip your fingers under the rind and remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Where the lines cross insert cloves into each or second diamond if desired.
3. Place ham on rack in baking pan fat-side up to reheat the cooked ham. Add water to pan and using foil, cover the whole ham including pan tightly to prevent drying of the ham. Bake at 160°C for approximately 22 minutes per kilo or until meat thermometer registers 57°C (135°F).
4. In a blender container or food processor bowl mix together glaze ingredients. Process until smooth and set aside.
5. Remove reheated ham from the oven, uncover the ham and brush glaze on ham.
6. Increase oven temperature to 200°C (400°F) and bake ham for approximately 15 – 20 minutes longer or until golden brown, basting during this final cooking period.
7. Remove from oven, cover the ham and let rest for about 10 minutes to maintain natural juices before carving. Serve hot or at room temperature.
Ginger & Citrus Glaze
Ingredients:
350 grams of ginger, lemon and lime marmalade
2 tablespoons sweet chilli sauce
1/2 cup chopped macadamia nuts
3/4 cup brown sugar
2 tablespoons Dijon mustard
1/4 cup whole cloves
Method:
9. Pre -Heat oven to 150°C (302°F)
10. With a sharp knife score the fat line following the natural shape of the rind, gently slip your fingers under the rind and remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Where the lines cross insert cloves into each or second diamond if desired.
11. Place ham on baking paper and then on a rack in a baking pan fat-side up to reheat the cooked ham. Add water to pan and using foil, cover the whole ham including pan tightly to prevent drying of the ham. Bake at 150°C for approximately 22 minutes per kilo or until meat thermometer registers 57°C (135°F).
12. In a small bowl combine crushed ginger, marmalade and other ingredients preserve in readiness to spread on ham.
13. Remove reheated ham from the oven, uncover the ham and brush glaze on ham with at least half of the glaze mix.
14. Leave ham fat-side up in a baking pan.
15. Increase oven temperature to 200°C (400°F) and bake ham for approximately 15 – 20 minutes longer or until golden brown, basting during this final cooking period.
16. Remove from oven, cover the ham and let rest for about 10 minutes to maintain natural juices before carving. Serve hot or at room temperature.