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HAMMING IT UP: ABC Riverina presenter Simon Wallace and Sara Morley from TAFE NSW with a succulent glazed Christmas ham and a pillow case soaked in vinegar and water, which is used to help preserve the ham.
It’s a flavour so festive, it only tickles your tastebuds once a year.
Whether you like it traditional or a little bit radical, glazed ham is as much a part of an Aussie Christmas as turkey, bon bons and beer.
And for the first time, Sara Morley from TAFE NSW has revealed her syrupy secrets to ensure a golden, glowing glory on your Christmas ham.
Sara's lip-smacking recipe is a little bit sweet, a little bit spicy, and a whole lot delicious.
Accompany it with Sara's spicy cherry relish and you’re guaranteed a Christmas lunch to remember.
Let the basting begin!
If you’d like a career in cookery or hospitality, TAFE NSW offers a range of courses to help get you into the job of your dreams – visit www.tafensw.edu.au/cookery-and-wine-courses or call 131 601.
Preheat oven to 180C.
Combine sugar, vinegar, mustard and spices.
Peel back rind from ham, being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin. (Keep the skin and use it to cover leftover ham to help prevent it from drying out).
Score the fat (being careful not to go into the flesh) with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines.
Place ham in a large roasting pan, if possible on a roasting rack. Put 1-2 cups of water in the bottom of the pan to prevent sticking/burning.
Rub the glaze all over the ham, then place in oven, basting regularly until sticky, golden and warmed through (approx. 1 hour). Rest before carving.
Asian: Hoisin sauce, honey, light soy sauce, Shaoxing wine, Miso, five-spice in a bowl.
Orange: Orange juice, marmalade, rum, thyme, garlic, fresh bay leaf
Spicy: Kecap manis, Chinese black vinegar, dried chili flakes, star anise, garlic, fish sauce
Cola: Coca-Cola, honey, orange zest and juice, soy sauce.
Sauté onion & chili in olive oil in a frypan over medium heat until soft.
Deglaze with brandy.
Add cherries, juice, vinegar & sugar.
Bring to simmer. Reduce heat and simmer until thick (approx. 20 mins)