We celebrated with a Christmas meal on Sunday. After buying a nice piece of smoked ham on the bone big enough to feed a small third world nation I decided to glaze the ham, even though we were planning to eat it cold as it was rather humid that day.
Ingredients:
Cloves (as required)
2/3 cup of honey
1 tablespoon Dijon Mustard
3 tablespoons orange juice
1 teaspoon paprika
1/2 teaspoon cinnamon
Directions:
Using a sharp knife, score a zig-zag pattern around shank end of ham. Starting at the bottom of ham, slide your fingers under the skin and work them up between skin and fat, loosening the skin as you go. When you reach the scored shank end, gently pull skin back in one piece and discard.
Preheat oven to 190C. Using a sharp knife, trim fat layer, if necessary (this is more likely on a picnic ham), so that fat is no more than 5mm deep. Score a shallow diamond pattern in fat, at 1.5cm intervals, without cutting into meat. Stud the point of each diamond with a clove. Place ham in a large roasting pan. Pour 1/3 cup water into base of pan.
For glaze, combine all ingredients in a small bowl. Brush thickly over ham. Bake ham for 45 minutes, basting with juices occasionally, until glaze is deep brown. If juices in pan evaporate too quickly, add a little more water. Transfer ham to a platter.
To carve, remove cloves. Steady the ham with a carving fork (or use a regular dinner fork) then use a long, thin carving knife to carve thin slices away from the bone, following the grain of the meat. Using the fork, transfer slices to a platter. Continue slicing in the same manner, working around the bone, then turn ham over and repeat on the other side. Serve warm or at room temperature.
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