Perfecting Your Christmas Ham

A succulent ham makes a spectacular centrepiece at the Christmas table and, whether served hot or cold, is always a winner with guests. How you choose to serve it is up to you, but here are a few rules to follow when preparing your ham:

  • Use your hands to remove the rind and carefully take it off in one piece. This can then be used to cover any left over ham in the fridge.
  • Score the fat to help the glaze stick, but be careful to keep the cuts shallow. Too deep and the meat becomes exposed.
  • Brush your glaze at least three times during the cooking process.
  • Place a clove in the centre of each scored diamond.

According to Taste, a ham is a must at Christmas, being easy to prepare and delicious to eat. Ideas for glazes include:

Quick glaze – marmalade, Dijon mustard, brandy, arrowroot

Asian glaze – soy, maple, char siu, red food colouring, five-spice powder

Brown Sugar glaze – brown sugar, Dijon mustard, brandy

Orange glaze – orange juice, lime, castor sugar, cinnamon, ginger, star anise, soy

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Mireille Kilgour

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.