Glazing Your Christmas Ham

Different Types of Glaze:
Below are some different variations for making your ham glaze:

 
  • Pomegranate Glaze –  Mix together ½ cup Pomegranate Molasses, ¼ cup brown sugar, 1 Tbsp each of grated fresh ginger and finely chopped mint. Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.
  • Thai Glaze –  Chop 1 whole yellow mango into small dices and place in a bowl. Add 2 finely sliced kaffir lime leaves, ½ cup sweet chili sauce, 1 Tbsp each of fish sauce, finely diced lemon grass, and the juice and grated rind of 1 lime.
  • Mexican Glaze – Mix together ½ cup each of finely chopped pineapple pieces and liquid honey; 2 Tbsp each of finely chopped jalapeno peppers, pepper-dew  peppers; lime juice and 1 Tbsp green pepper Tabasco  sauce.
  • Cranberry Glaze –  Melt 1 cup cranberry jelly & add 1 tbsp whole seeded mustard
  • Celtic Glaze –  1 cup chunky marmalade & 2 tbsp whisky or port
  • Chili  Glaze – 1/4 cup coconut milk & 2 tbsp minced chili
  • Fruit Glaze –  Mix 1 cup soft brown sugar with 1/2 cup fruit juice & 1 tsp cinnamon
  • Honey/Seed Glaze –  Melt 1/2 cup liquid honey & add 1 tbsp cumin seeds
  • Maple Glaze –  1 cup maple syrup & 1/4 cup french mustard
  • Pineapple Glaze –  Mix 1 cup brown sugar with 1/2 cup pineapple juice, 1 tsp dry mustard & 1/8 tsp ground cloves

Directions:

To Glaze a Ham & Serve Hot:
 
Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in oven preheated to 160°C for calculated time. Brush with the glaze 3 to 4 times during cooking.
 
To Glaze a Ham and Serve Cold:
 
Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat…Score the surface by making diagonal cuts approximately 3mm deep. Stud with cloves (optional) and cover with a glaze. Place on a rack and cook in an oven preheated to 180°C for 30 to 45 minutes. Brush with glaze 3 to 4 times during cooking. Cool the glazed ham quickly, then cover loosely and store in the coldest part of the refrigerator.
 



Ideas for decorating hams:

  • Pineapple rings or pieces
  • Whole or sliced green or black olives
  • Herbs
  • Sliced seasonal fruit
  • Red or green glace cherries
  • Chopped preserved ginger
  • Edible flowers
  • Whole cloves
  • Mandarin or orange slices