Christmas Hams: Glazes and Storing

Glazing Hams

Preparation: 10 – 15 mins
Cooking time: 40 – 120 mins

Ingredients

Cranberry  Glaze

Melt 1 cup cranberry jelly & add 1 tbsp whole seeded mustard

Celtic Glaze

1 cup chunky marmalade & 2 tbsp whisky or port

Chilli Glaze

1/4 cup coconut milk & 2 tbsp minced chilli

Fruit  Glaze

Mix 1 cup soft brown sugar with 1/2 cup fruit juice & 1 tsp cinnamon

Honey/Seed Glaze

Melt 1/2 cup liquid honey & add 1 tbsp cumin seeds

Maple  Glaze

1 cup maple syrup & 1/4 cup french mustard

Pineapple Glaze

Mix 1 cup brown sugar with 1/2 cup pineapple juice, 1 tsp dry mustard & 1/8 tsp ground cloves

Method

To Glaze a Ham & Serve Hot:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in oven preheated to 160°C for calculated time. Brush with the glaze 3 to 4 times during cooking.

To Glaze a Ham and Serve Cold:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat…Score the surface by making diagonal cuts approximately 3mm deep. Stud with cloves (optional) and cover with a glaze. Place on a rack and cook in an oven preheated to 180°C for 30 to 45 minutes. Brush with glaze 3 to 4 times during cooking. Cool the glazed ham quickly, then cover loosely and store in the coldest part of the refrigerator.

Ideas for decorating hams:

  • Pineapple rings or pieces
  • Whole or sliced green or black olives
  • Herbs
  • Sliced seasonal fruit
  • Red or green glace cherries
  • Chopped preserved ginger
  • Edible flowers
  • Whole cloves
  • Mandarin or orange slices
  • Angelica

How To Store Leg (Bone-In) Ham

Keep leg ham in a Ham Bag or a damp tea-towel in the fridge – soak the bag in a mix of 1 litre water to 2 tablespoons white vinegar then squeeze out the excess liquid, leaving the bag damp. Repeat the process every few days. Do not wrap hams firmly, allow for some air circulation (to avoid sweating).

After glazing or serving your ham, cover and return it to the coldest part of the refrigerator as soon as possible.

With thanks to our friends at NZ Pork for the glazes and storage tips.