House Trained: How to Cure a Ham

 

Yeah, yeah, we get it, Turkey is the traditional meat of Christmas. But let’s be frank, when you really think about it, Turkey just isn’t all that inspiring. There’s nothing all that impressive about dry flakes of white meat being carved from the visceral caracas of some oversized buzzard taking up most of your beautifully presented Christmas dinner table. It’s not that we have anything against the bird per-say, but the poor old turkey simply doesn’t cast a shadow compared to the sticky golden sheen and slight crunch of a succulent Christmas Ham. And, if the ham is going to sit proudly upon the Christmas throne as King, it’s his glaze that will be the glistening crown. And, because there’s not such thing as too much booze at Christmas time, the glaze we are advocating for is a whiskey, marmalade and mustard concoction that will turn your ham into a sticky and luminous jewel atop your Christmas table.

1214GT-ham-glazes-1

INGREDIENTS
1½ CUPS (510G) ORANGE MARMALADE
¼ CUP (70G) DIJON MUSTARD
½ CUP (125ML) WHISKY
½ TEASPOON SEA SALT FLAKES
1 CUP OF CLOVES
5–6KG HAM LEG, SKIN REMOVED AND TRIMMED, SEE COOK’S TIP, BELOW
CLOVES, TO DECORATE

METHOD
Preheat oven to 200°C (400°F).
Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside.
Use a small, sharp knife to score the ham in a diamond pattern, pierce with cloves and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper.
Push a clove into each diamond and brush ham with the glaze. Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised.
+ Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat.

Date

November 25, 2016

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