Sunday, December 19, 2010

Occasion: Christmas Ham

Glazed Ham

This is the glazed ham I make each year. The recipe has slowly morphed into the one below after being altered slightly from generation to generation. It originally was passed on from my Nanny to my Dad and then to me.

1 Champagne Ham
2 Tablespoons Maple Syrup
2 Cans Sliced Pineapple, Juice and Slices Separted
1 Tablespoon Brown Sugar (I used dark brown sugar)
2 Oranges, Juiced
1/2 Cup Cloves (optional)
2 Cups Dried Cranberries
30 Toothpicks (approx)

This is the ham I started with this year.

1. Heat in 160C oven for approx 10 – 15 minutes until warm. Remove skin while it is war with fingers.

2. Combine all maple syrup, pineapple juice, sugar and orange juice in a bowl and mix.

3. Remove the skin of the ham by heating in a moderate oven, then peeling it off using your hands. Discard skin.

4. Score the top of the ham diagonally both ways, and press a clove into the middle of each of the diamond created. Then place sliced pineapple over in your desired arrangement and secure using toothpicks.

5. Place ham on a roasting dish and pour mixture from bowl over. Cook in a moderate oven for about an hour or until ham has a nice caramel glaze. Brush the mixture accumulated at bottom of roasting pan over ham frequently to help attain this.
6. Decant liquid from bottom of pan into a pot and heat until caramelised.

7. Place cranberries into the pot of liquid and mix until all liquid coats cranberries.

8. Allow mixture to cool, then press on to ham (the mixture should stick, due to the sticky liquid).
9. Allow to cool thoroughly, store in fridge and slice when a piece is desired.

Note: I pulled out the toothpicks on the top, and trimmed the ones on the side after this photo.

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