This is the ultimate guide to glazing your Christmas ham.
Now is the time to review the fundamentals.
- 30 mins preparation
- 1 hour and thirty minutes total for cooking and cooling
- Serves ten to twelve
- Sugars such as brown, rapadura, and muscovado, maple syrup, apricot jam, marmalade, cola, dessert wine, Marsala, honey, kecap manis, and peach nectar are all examples of sweet foods and beverages.
- Cloves, cinnamon, star anise, ginger, fennel seeds, allspice, cardamom, peppercorn, and smoked paprika are some examples of spices that can be used.
- Rice vinegar, pineapple, lime, orange, and apple juice, verjuice, apple cider vinegar, and white wine vinegar are some examples of acidic beverages.
- Peel of citrus fruit, beer, soy sauce, sake, fish sauce, mustard, whisky, bay leaves, makrut lime leaves, and thyme are some of the other ingredients that are added.
In a saucepan, combine 350 grams of pitted cherries with 120 milliliters of maple syrup, two tablespoons of water, two tablespoons of sherry vinegar, and a pinch each of ground cloves and cardamom. Simmer the mixture for twenty-five to twenty-five and a half minutes, or until the cherries release their juice and the liquid begins to slightly thicken. Put the ham in a roasting pan, and cook it while basting it every so often, until the glaze forms.
In a saucepan over medium heat, combine 750 ml of ginger beer, 2 tablespoons of hot English mustard, 55 gm (1/4 cup) of brown sugar, 1 teaspoon of finely crushed green peppercorns, and a pinch of ground ginger. Reduce the mixture until it is slightly thickened, which should take between 20 and 30 minutes. Put the ham in a roasting pan, pour the ginger beer mixture over it, and cook the ham while basting it every so often until it is golden brown and fully cooked.
In a bowl, mix together 160 g of hoisin sauce, 120 g of honey, 2 tbsp of light soy sauce, 2 tbsp of Shaoxing wine, 1 tbsp of fermented soy bean paste (which can be found in grocery stores that cater to Asian customers), and 12 tsp of five-spice. Put the ham in a roasting pan, and while it's cooking, baste it with the glaze.
In a small saucepan set over medium-high heat, combine one hundred grams of quince paste, sixty milliliters of dry white wine, two tablespoons of apple juice, one tablespoon of Sherry vinegar, and one-half teaspoon of ground cloves, ground cinnamon, and ground allspice until the mixture is melted and smooth. Add 160 g of brown sugar and stir constantly until it is completely dissolved. Put the ham in a roasting pan, brush it with half of the quince glaze, and roast it while basting it with the other half of the glaze occasionally until it is sticky, golden, and cooked all the way through.
In a bowl, combine the finely chopped rind of one preserved lemon with 300 grams of smooth apricot jam, 120 grams of mild-flavored honey, the juice of one orange, and one teaspoon of ras el hanout spice blend (which can be found in certain delicatessens and Middle Eastern grocery stores). Mix well. After whisking until smooth, brush the mixture onto the ham, and continue to baste it occasionally as it cooks.
In a bowl, combine 150 g of brown sugar, 60 ml (1/4 cup) of apple cider vinegar, 60 g of Dijon mustard, 1 tsp of ground allspice, and 14 tsp each of ground cardamom and cinnamon. Rub the mixture all over the ham that has been scored, then place the ham in a roasting pan and cook it, basting it occasionally, until it is golden brown.
In a blender, combine the chopped flesh of one-half of a pineapple with the juice of two limes, 180 grams of crushed light palm sugar, and two jarred chipotle chilies. In a mortar and pestle, pound one cup of coriander with a pinch of sea salt, then add it to the pineapple mixture to taste. Baste the ham while it is roasting.
In a food processor, combine 250 ml of freshly squeezed orange juice, 120 g of marmalade, 100 ml of golden rum, 2 tablespoons of coarsely chopped thyme, 1 golden shallot, 1 garlic clove, 1 fresh bay leaf, and 1 habanero chilli. Process all of the ingredients until they are very smooth, then season with salt and pepper to taste. Ham should be roasted in a pan and basted with glaze every 20 minutes while it is cooking.
Mix together in a bowl 250 ml of kecap manis, 60 ml of Chinkiang vinegar (which can be found in grocery stores that cater to Asian consumers), 1 tsp of dried chilli flakes, 1 tsp of ground star anise, 3 crushed garlic cloves, and 2 tablespoons of fish sauce, then baste the ham as it roasts.
In a saucepan set over medium heat, combine two hundred and fifty milliliters of coconut nectar (which can be found in health food stores), one long red chili that has been cut lengthwise, the finely grated rind of two limes, and sixty milliliters of water. Reduce until it becomes slightly thicker (about 10 to 15 minutes), then stir in the juice of one lime and one teaspoon of tamarind concentrate (both of which can be found in grocery stores that specialize in Asian cuisine), and then season to taste. Put the ham in a roasting pan, drizzle the glaze over it, and roast it while basting it every so often.
- Set the temperature in the oven to 200 degrees. To make the glaze of your choice, carefully follow the instructions, then set it aside.
- Remove the ham's skin, taking care not to rip the fat underneath, and then slice the ham. Make cuts all the way around the shank with a sharp knife, then remove the skin and set it aside for later (you can use it to cover any leftover ham to help keep it from drying out).
- Use a small, sharp knife to score the fat (not the meat) in an even pattern, making sure to keep the depth consistent all over. You have the option of scoring in a crisscross pattern to create diamonds, or you can score in lines that are parallel to one another.
- After placing the ham in a large roasting pan with one cup of water, brushing it at regular intervals for approximately thirty minutes, and then baking it for one and a half to two hours until it is sticky, golden, and warmed all the way through. Wait thirty minutes before beginning to carve.
- Cuisine: Modern Australian
- Course: Main
- Photography: John Paul Urizar (main)
- Styling: Jerrie-Joy Redman-Lloyd and Lisa Featherby-Featherby (main)
- Magazine Issue: December 2013
- undefined: The three women's names are Emma Knowles, Lisa Featherby, and Alice Storey.
- Conditions d'emploi
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