Here is our Christmas Ham recipe from Chris.
No excuses now not to impress the family!
Ingredients:
• 1
x Fully cooked half bone in ham +/- 4Kg
For the glaze:
• 1 x 425g can crushed pineapples blended until very smooth
• 1 cup brown sugar
• 75b Butter
• 50ml rum
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon garlic powder
• 1 Tablespoon Dijon mustard
• ¼ cup lemon juice
• Whole cloves
For the glaze:
Over a medium heat simmer butter, sugar and spices for about 10 minutes stirring frequently. Remove from the heat and stir in the rum, pineapple, lemon juice and Dijon mustard. Return to a low heat and simmer until reduced and thickened – about 10 minutes. Remove from the heat and allow to cool to room temperature.
For the ham:
Turn the oven on to 160 degrees C
Using a sharp knife to help, gently peel off the thick skin leaving the layer of fat underneath. Score across the fat in a diamond pattern being careful not to cut into the meat. Insert a clove into each diamond. Put a rack in the bottom of a roasting pan then place the ham on the rack. Add about 1 cup of water to the roasting pan. Baste the ham with the pineapple/rum glaze and then place in the oven. Bake for about 1 ½ hours basting every 15 – 20 minutes.
For the last 20 minutes, turn the oven up to 200 degrees C, and baste one final time. Keep an eye on it to ensure that the basting doesn’t burn.. Remove the ham from the oven and rest for at least 30 minutes.
This ham is best served warm or at room temperature.
