12 WINES OF CHRISTMAS | 2019 Estate Chardonnay | Maple Glazed Ham

12 WINES OF CHRISTMAS | 2019 Estate Chardonnay | Maple Glazed Ham

12 WINES OF CHRISTMAS | MAPLE GLAZED HAM
Festive pairing: James Estate 2019 Estate Chardonnay

preparation time: 10 minutes | cook time:  2 hours, basting with more glaze every 20 to 30 minutes | serves: 8 guests

Ingredients

  • kg / 10 lb leg ham, bone in, skin on
  • 30 Cloves (for studding the ham, optional – decorative purposes)
  • oranges , cut into quarters
  • 1 cup (250ml) water

GLAZE

  • 3/4 cup (185ml) maple syrup
  • 3/4 cup (165g) brown sugar , packed
  • tbsp dijon mustard
  • 3/4 tsp ground cinnamon
  • 1/2 tsp All Spice (or nutmeg)

Instructions

  • Take ham out of fridge 1 hour prior.
  • Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven
  • Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.

REMOVE HAM RIND (SKIN)

  • Run small knife around bone handle, down each side of the ham, and under the rind on the cut face.
  • Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
  • Lightly cut 2.5cm / 1″ diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
  • Insert a clove in the intersection of the cross of each diamond on the surface (optional).

GLAZE AND BAKING

  • Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (more even browning).
  • How to make the BEST Glazed Ham – level the surface for even caramelisation
  • Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
  • Brush / spoon half the glaze all over the surface and cut face of the ham (don’t worry about underside, glaze drips down into pan)
  • Pour the water in the baking dish, then place in the oven.
  • Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remaining glaze + juices in pan, or until sticky and golden.
  • Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won’t peel off with the foil.
  • Foil patches on Brown Sugar Glazed Ham
  • Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it “paints” the ham even better – but be sure to save pan juices for drizzling.

 

CHRISTMAS EXCLUSIVE OFFER | 2019 Estate Chardonnay
6 pack for $115.20 (normally $144.00)
Enter the code CHRISTMAS at the checkout

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