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HOW TO GLAZE A HAM

HOW TO GLAZE A HAM

Glazing is a great option if you’d like to add a bit of extra flavour & theatre to your Christmas Ham.

It’s quite easy to create a delicious glaze, especially using our very own simple & delicious Peach & Mustard Glazed Ham recipe using locally sourced products. IT’S ONLY 3 INGREDIENTS!

* Remember – the ham is already cooked, you’re simply warming it through and baking on the glaze.

RECIPE BELOW

COMMON QUESTIONS

DO I NEED TO COOK MY CHRISTMAS HAM?

Our hams are already cooked, ready to eat when you purchase them.

A ham on the bone is phenomenal served cold, but at Christmas time a lot of people love to glaze their ham and serve it hot.

The process of glazing your ham merely warms the ham through and bakes on the glaze. It creates a lovely caramelised, darkened glaze over the fat on the top of your Christmas ham.

HOW DO I PREPARE THE HAM FOR GLAZING?

With a sharp knife, carefully make an incision through the rind around the hock. You can get creative here and make different patterns if you like.

Gently press your fingertips underneath the rind at the front of the ham until you get a grip on the rind. Carefully peel the rind back away from the fat until fully removed.

Score the fat with a sharp knife in the pattern of your choice. Take care when scoring to not cut right through the fat down to the ham.

PEACH & MUSTARD GLAZED HAM

INGREDIENTS
Billy’s Ham on the Bone
1 jar Jamworks Golden Peach Jam
1/2 jar Newman’s Seeded Mustard
juice of 1 lime
pastry brush
large roasting dish

METHOD
Prep your ham for glazing by removing the rind and scoring the fat.

Place your ham in a roasting dish & using a basting brush, brush the ham liberally with some the jam mixture. Add 1 or 2 cups of water to the base of the roasting dish.

Bake at 160 degrees for 1-2 hours depending on the size of your ham. A 5kg ham will take approx 1.5 hours. A 10kg ham about 2 hours.

Brush more glaze on every 25 minutes. Keep minimum 1 cup of water in the roasting dish at all times.

DOWNLOAD RECIPE
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