We’re going Ham (Christmas Glazed Ham that is) November 21, 2017
Grappling with a whole ham might seem a bit of a task, but a Christmas Ham Glaze recipe needn’t be something to be feared. Allow us to demonstrate!
Christmas ham does need a little TLC while it’s in the oven, but it’s great to make the day or even a few days before Christmas itself, which gives it low maintenance brownie points aplenty in our book. For all the ingredients and detailed instructions, just keep reading.
- 1 orange
- 2 cloves garlic
- 1/4 cup brown sugar
- 1 tbs Djion Mustard
- 1 whole boneless ham
- 1tbs cloves
- GET PREPPED: Preheat the oven to 190°C/170°C fanforced. Juice the orange into a medium bowl until you have 1/4 cup of juice. Peel and crush the garlic.
- PREPARE THE ORANGE MUSTARD GLAZE: In a small bowl, combine the orange juice, garlic, brown sugar and Dijon mustard. Whisk with a fork until well combined.
- SCORE THE HAM: Using a sharp knife, trim the skin from the top of the ham (leaving the white fat covering underneath). Lightly score the fat into a diamond pattern, about 1.5 cm in length. Tip: Slice almost through the fat, but not into the meat! Scoring the ham allows the glaze to penetrate. Transfer the ham, fat-side up, into the roasting tray.
- GLAZE THE HAM: Push the whole cloves into the middle of each diamond. Brush over 1/3 of the orange mustard glaze to coat the ham.
- ROAST THE HAM: Place the ham into the oven to roast for 1 hour, or until the glaze has caramelised and the ham is heated through. Tip: Baste the ham with the remaining orange mustard glaze every 20 minutes to stop it drying out.
- SERVE UP: Use a roasting fork (to keep the ham steady) and a sharp knife to carve your ham into slices. Trim thin slices from the thinner side, parallel to the ham’s length. Tip: Christmas ham should be cut thicker than normal shaved ham eaten throughout the year. You can serve your ham warm or at room temperature, depending on your preference. Enjoy!
Still wishing your Christmas looked easier? We’ve got you covered!