Old Smoky Glazed Ham
Photography Josh Griggs.
Always a showstopper, this smoky, spicy glaze will appeal to those that love a little heat with a Christmas table favourite.
Serves: At least 25 people, depending on what is served alongside
INGREDIENTS
1 whole cooked ham (mine was 8 kilograms)
GLAZE
1 cup orange marmalade
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 tablespoons chipotle sauce, or more to taste
1 tablespoon dry English mustard, sifted
2 teaspoons smoked paprika
METHOD
Remove the ham from the fridge 2 hours before cooking.
Preheat the oven to 150°C fan bake.
GLAZE: Stir all the ingredients together in a bowl.
HAM: Gently prise the skin off the ham using your fingertips, taking care not to damage the layer of fat underneath, and discard. Leave the skin on the hock.
Lightly score the fat in a diamond pattern.
Place the ham in a foil-lined baking dish and pour over the glaze.
Cook for 1½ hours until golden, basting every 15 minutes and turning the dish several times for even colouring.
Allow to cool for at least 20 minutes before carefully lifting onto a large wooden board or serving platter.
TO SERVE: Place your desired wrapping around the ham hock and secure. Serve the ham warm or at room temperature.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.