If ham is the star of the show at your Christmas Day feast it needs to look and taste outstanding – this will fit the bill perfectly.
Serves: 25
INGREDIENTS
1 whole cooked ham, (our ham was 6 kilograms)
GLAZE
2 cups orange juice
1 cup orange marmalade
1 cup packed brown sugar
½ cup hoisin sauce
¼ cup lemon juice
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 tablespoon ground ginger
METHOD
Remove the ham from the fridge 2 hours before cooking.
GLAZE: Place all the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes then cool. The glaze can be made several days ahead.
HAM: Preheat the oven to 160°C fan bake.
Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.
Lightly score the fat in a diamond pattern.
Place the ham in a large foil-lined baking dish and pour over
the glaze.
Cook for 1½ hours, basting every 15 minutes until golden.
Turn the dish several times for even colouring.
Allow to cool for 20 minutes before carefully lifting onto a serving platter.
TO SERVE: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.
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Issue 128
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.