Christmas Ham
This is truly the best Christmas Ham recipe you will try, so I need you to make it and tell me how much you loved it!
I make this Christmas ham each Christmas, multiple times for different events and everyone absolutely loves it. It is a true crowd pleaser! The maple syrup glaze is truly special, it is something I have been working on perfecting over the years and this is it!
Presentation with a Christmas ham is everything, so make sure you ask your local florist for some hessian wrap and twine. I also like to garnish with some rosemary.
Make sure you eat the first piece, the one on the edge thats covered in the glaze as it’s truly the best part!
If you’d like a visual on how I remove the skin, head to my Instagram highlights.
Prep Time: 30min
Cooking Time: 2 hrs
Serves: 6
Ingredients:
5-5.5kg Smoked Half Leg Ham, bone in - I normally purchase mine from Woolworths at Christmas time
1 cup brown sugar
1 cup maple syrup
3,5 TBS Dijon Mustard
3 cloves garlic, crushed
1 TSP onion powder
1 TSP garlic powder
1 TSP sea salr flakes
Hessian wrap, twine & rosemary to wrap the hock
Method:
Preheat oven to 160c
Remove the rind from the ham, by making a slit around the hock from one side to the other. Then cut from the hock on one side towards the front.
Slide a small knife under the rind and it will tear away (follow my video on Instagram for assistance). Push your hands between the rind and the ham and remove the rind.
Once the rind is removed, using a small knife cut horizontal lines from side to side, about 1-2cm apart. You should just cut the top layer of fat, the meat should not be exposed.
Repeat the opposite way to form a diamond effect
Wrap the hock in foil so it is fully covered
Arrange the ham on a large baking tray (I like to use a foil BBQ tray) and pour a little bit of water into the tray
Glaze the ham ensuring it is covered completely, but don’t use all of it (leave about 1/4 cup to glaze with as you cook)
Place in the bottom of your oven, and bake for 2 hours. Every 30 minutes, take it out and re-baste it with glaze.
Remove from the oven and let it rest for 30 mins before carving
Wrap the hock in the hessian, twine and add rosemary
With the pan juices, place in a small saucepan, over a medium heat and let it bubble until it’s thickened. If you want it thicker, you can add a cornflour slurry.
Carve and serve drizzled in the glaze and enjoy!
