For the love of Food :)

Glazed Ham - As Seen On Studio 10

Every year when Christmas comes around I have a lot of family and friends ask me for recipes that are quick and easy to prepare. The most requested recipe by far is for my glazed ham, why? Because this is hands down the easiest glazed ham recipe you will ever come across! I created this glaze in my early 20’s when I first started having Christmas at my place. See the first Christmas ham I glazed didn’t turn out so well, and this was after I spent a number of hours searching for easy glazed ham recipes; all of which had far too many ingredients and more prep than I cared for. At the end of the day I decided that the following year would be different and that I would create a much easier recipe for myself, and that’s how this bad boy was born! Now there are only 3 ingredients in my glaze, thats right 3 ingredients! Of course you can pimp it up with some cloves or garlic or dried fruits, but I love it just the way it is. In this years glaze I am using plum jam, but you can use any jam or marmalade that you like, I suggest blackberry jam, breakfast marmalade or apricot jam all of which I have used in the past and loved. I always make sure there is extra glaze and serve it on the side, this way everyone gets a bit of glaze, not just the lucky few who get the first few slices. So let’s get cracking!

Ingredients:

  • 250g of Plum Jam
  • 2-3 Tbs of Dijon Mustard
  • 2 Tbs of White Wine Vinegar
  • 1 whole leg ham (about 8kg), on the bone

Method:

1) Pre-heat your oven to 190C. Place jam, dijon and vinegar in a medium sauce pan and bring to a boil remembering to whisk the ingredients to help dissolve any lumps. Once glaze comes to a boil reduce the heat to medium and cook for 5 minutes or until it slightly thickens, taste your glaze at this point and adjust it if you need to. If you want it sweeter add more jam or if you want it more tart add more vinegar then set aside for later.

2) Using a sharp knife cut a rim around the shank of the ham (about 10cm from the end), then run a knife around the outside of the ham where the skin meets the flesh. Carefully remove the skin from the fat by running your fingers (or a spoon) just under the skin.

3) Once the skin is removed you need to score the meat. Using the tip of your knife cut long lines from one end of the ham to another and repeat until you have cut lines from the top to the bottom. Then repeat again with the lines going the opposite way creating a square pattern. Now many people say to not cut through the meat, but I actually prefer to cut 2-3mm into the meat as I find the glaze is then able to penetrate the flesh more.

4) Place your ham on a baking tray (on Christmas Day I always use a disposable foil tray to help save on the washing up), then using a spoon, or a pastry brush liberally cover the ham with your glaze and place in the oven. Glaze your ham every 15-20 minutes for 90 minutes. Serve warm or cold with your festive sides

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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