Wednesday, December 20, 2006

Glazed Ham on the Bone

Glazing a ham is not difficult. Different combinations of juices, sauces and spreads can be suitably combined to produce an incredibly tasty ham that looks and taste sensational.

5kg cooked ham on the bone

Glaze, mix together
5 Tbsp brown sugar
2 Tbsp sweet
fruit chutney
4 Tbsp rum
1 tsp cinnamon
2 Tbsp maltose

For decoration
pineapple slices

1. Remove the skin, sliding your fingers carefully under the skin, leaving a lovely layer of fat on the ham to keep the meat moist while baking.

2. Score the fat into diamond pattern (not too deep). Brush glaze over ham and decorate with cloves centred in each diamond.

3. Pin on pineapple rings with a toothpick and pour in more glaze.

4. Cover the meat end with a foil to prevent drying.

5. Bake in preheated oven at 160C for 1½ hours (about 20 minutes per kilo of meat). Baste the ham regularly every half hour.

6. Remove cloves and pineapple and rest for 10 minutes before carving. Serve hot or cold.


LinkWithin Related Stories Widget for Blogs