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A Gift From the Chef – Chef Guillaume Brahimi's Glazed Ham

A Gift From the Chef – Chef Guillaume Brahimi's Glazed Ham

by Mireille Kilgour : December 1st, 2015

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Glazed ham is a classic Christmas dish that many people look forward to all year, so it’s definitely one you want to get right if you’re tasked with the cooking. And what better way to do that than to follow the recipe of celebrated chef? This festive season we’re sharing with you a selection of handpicked recipes from our renowned restaurant partners. Here Chef Guillaume Brahimi of French restaurant Guilliaume in Sydney’s Eastern Suburbs shares his glazed ham recipe, which also features in his Food for Family cookbook.

Glazed ham

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If you can source it, I definitely recommend buying Kurobuta Berkshire Ham. It is free range meat and the flavour is comparable to none. When scoring the fat, it is good to take your time and keep the diagonals even, as this is important to the presentation.

Ingredients

7 kg ham (skin removed)
200 gm brown sugar
40 gm Dijon mustard
40 gm maple syrup
20 ml sherry vinegar
1 tablespoon cloves

Method

Preheat oven to 170 degrees.

Place sugar, mustard, maple syrup and sherry vinegar in a bowl and mix.

Score the fat of the ham in diagonals. Place the ham into a baking tray, brush with glaze and spike a clove in each diamond.

Place in the oven, leave for 1 hour and 30 minutes glazing every 30 mins.

Remove from oven and allow to rest for 30 minutes. Carve.

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Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.