Recipes & Tips
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Glazed Ginger Christmas Ham
Cooking Time: 2hrs
Preparation Time: 3/4hr
Ingredients
Whole Primo leg ham
1 cup brown sugar
1/2 cup ginger marmalade
1/2 cup pineapple juice
4 tablespoons hot english mustard
Cloves and star anise to decorate
Preheat oven to 180C.
Remove the skin from the ham by cutting around the hock and pulling off. Trim the fat if necessary leaving about a 1cm on the ham. Reserve the skin for another use such as covering a turkey while baking to keep it moist. Score the fat in a crisscross pattern and cover the hock with foil.
Combine the ginger marmalade and pineapple juice in a small saucepan and heat until the mixture is liquid and bubbling. Press the brown sugar all over the ham, then with a knife, spread the mustard sparingly here and there over the sugar coated ham. Find the scores and press star anise and cloves into the lines, then put the ham into a 5cm baking tray and pour over half the ginger glaze.
Bake the ham for 2 - 2.5 hours, intermittently opening the oven to baste with the remaining ginger glaze and juices in the pan. If using a meat thermometer the ham should heat to 60C. When ready cover with foil and stand for 15 minutes prior to serving.
TIP: To keep left over ham at its best, cover with a clean damp cloth, or, even better a pillowcase and store in the fridge. Rinse the cloth every 2 days. It is not advisable to cover your ham in plastic wrap as this makes it sweat and go off. Properly looked after your ham should last you 7 days.