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christmas 2011

Glazed Hams at Christmas are universal, however I believe they probably started in England with roast Gammon being certainly very popular there. They are always a crowd pleaser and a great way to feed a lot of people. This quantity of glaze will suit a much larger ham than mine in the photo, which was a smaller approximately 4½kg leg.

  • Traditional English Glazed Christmas Ham
  • 1 ham leg, on the bone
  • 2 tablespoons of prepared English mustard
  • 1 cup of soft brown sugar
  • 400ml of apple cider, 1 small bottle, optional
  • whole cloves
  1. Combine the mustard and sugar with a little cider, wine or water to make a smooth paste.
  2. With a sharp knife carefully score the ham skin around the smaller bone end in an attractive zigzag - this acts as the handle.
  3. Gently slide your hand and fingers under the skin and away from the bone end, carefully lifting and removing the ham skin to leave a smooth layer of fat.
  4. Score the fat layer into a crisscross pattern and press the whole cloves into each diamond.
  5. Place the ham on a rack in a large roasting pan and and spread over a generous amount of the glaze.
  6. Pour the remaining cider into the bottom of the roasting pan if desired.
  7. Bake at 170°C (338°F) for 1 hour if it is a smaller ham, brushing every 10 to 15 minutes with extra glaze.
  8. N.B. If your ham is larger, bake for approximately 10 minutes for every 500 grams.
  9. Serve warm or cool completely, cover and store in refrigerator until ready to serve cold.

Christmas 2011 Table of Contents Bron's Thoughts for Christmas 2011 Australia BBQ Chili Mango Prawns Brazil Pudim de Leite Condensado Canada Chocolate Pecan Butter Tartlets
France Buche de Noel Greece Kourabiedes Scented Almond Shortbread Germany Gluhwein India Cream Cheese and Cumin Murukku Italy Panforte Japan Christmas Rudolph Bento
New Zealand Ice Cream Christmas Puddings England Christmas Ham Sweden Rice Pudding Until Next Time
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