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Raspberry Glazed Christmas Ham
Serves12
Cooking time
2h
30m
A fresh take on tradition, our raspberry glazed Christmas ham recipe will no doubt be a show-stopping centrepiece in your festive spread. Sweet and salty with that unmistakable raspberry tang, you and your loved ones can feast in style, and enjoy the leftovers in sandwiches and wraps!
Ingredients
4-5 kghalf leg of ham on the bone (skin on)
cloves, for studding
Raspberry glaze
2 punnets(125g) raspberries
1 cup(200 g) firmly packed brown sugar
2 Tbspbalsamic vinegar
1 TbspDijon mustard
1star anise
Method
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Preparation
Preheat the oven to 170°C.
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Glaze
To make the raspberry glaze, place all of the ingredients in a small saucepan and set over low heat. Gently heat, stirring occasionally, until sugar dissolves. Simmer for 5 minutes. Set aside for flavours to infuse, until cool. Strain through a fine mesh sieve.
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Ham
To prepare the ham, score the skin around the ham bone where it joins the meat. Run a knife under the skin to separate from the fat. Work your fingers in between the skin and the fat to lift off and discard the skin.
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Cooking
Place the ham on a rack and set on top of a deep tray, to catch the cooking juices. Score the fat 5 mm deep into a diamond design. Stud with cloves. Pour 2 cups (500 ml) water into the tray, to prevent drips from burning. Brush one-third of the glaze over the ham. Bake for 1 1/ 2 hours. Glaze ham every 20 minutes or so, until caramelised. Top the drip tray up with water as required. Remove ham from the oven. Serve warm, at room temperature or chilled. Slice to serve.
