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It just wouldn't be a New Zealand celebration without ham!

Enjoy it slice after luscious slice then (if you're lucky

Method

To glaze a ham:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. With a sharp knife cut this layer into a crisscross pattern. Spread over your preferred glaze and place on a rack in a large roasting pan. Secure cloves, (or cherries or whatever), at the corner of each crisscross - see below for decoration ideas.

To glaze and serve cold - bake at 180°C for 35-40 minutes, brushing occasionally with the glaze. Cool, cover and store in refrigerator until served.

To cook and serve hot - cook at 160°C, allowing 20 minutes per kilogram, brushing occasionally with the glaze.

Christmas Ham

Clock
Preparation: 10-15 mins
Cooking: 40 mins

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Ingredients

Decoration ideas:

  • Traditional - Cloves, glace cherries and pineapple cubes or rings
  • Citrus - Thin slices of orange or lemon
  • Ginger - Chopped preserved ginger or pickled ginger

Glaze ideas:
There are many suitable prepared sauces and mustards available that are ideal for using as glazes such as sweet mustard, apricot and cranberry or try one of the following:

Traditional

  • 1 cup brown sugar
  • 1/2 cup pineapple juice
  • 1 teaspoon dry mustard

Sweet and Sour

  • 1/2 cup sweet chili sauce
  • 1 cup drained crushed pineapple

Celtic

  • 1 cup chunky marmalade
  • 2 tablespoons whisky or port

Canadian

  • 1 cup maple syrup
  • 1/4 cup French mustard

This recipe is from Pip Duncan.

View all recipes that use the Ham cut

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