This week we are talking about Christmas hams.
The big question is to glaze or not to glaze when it comes to your Christmas ham.
There are certainly pros and cons to each option.
More flavour from the glaze
Looks loads better when served at the table
Warm ham works better served with other cooked items
Can cause the ham to dry out\
I would eat it faster as you have cooked it twice
Will last longer when kept in a ham salted bag
The meat will have more flavour from the extra moisture
I think it’s really up to the individual. Hey, if you can’t decide just go for one ham cut into two. Then you can Glaze one and not the other.
- ½ free-range cured & smoked Christmas ham
- 2 x 330ml crisp or granny smith apple cider
- 2 cups cherries (stones removed)2 Tbsp wholegrain mustard
- 500 gm demerara sugar
Preheat an oven to 180 C. Slice the skin of the ham and score the fat in a diamond pattern. Combine the cider and sugar in a pot and bring to the boil, reduce until syrupy (bubbles will increase in size and slow) stir in the cherries and mustard. Allow to cool.
Smear the mix over the ham and place it in the oven for 40 minutes – 1 hour depending on size, until caramelized.
Serve hot or at room temperature if transporting. Sumptuous!