I know, I know, this blog is late. It’s Sunday. If I wish you a happy 8th day of Christmas, I will be lying. I don’t care though, I’m going to wish it anyway. Happy 8th day of Christmas!
I have a very good excuse for being late though – our recipe for today (yesterday) was something I made to take to my Mum’s Christmas party last night! It was a raging party and we didn’t get home until after 2am, so by then it was already too late…
Anyway, with the benefit of being able to see the ‘future’, I can honestly tell you that this ham was a HIT. The entire 5 and a half kilos of it was devoured in no time – I couldn’t believe it. A bunch of people asked for the recipe, and (although you should never admit this!) it was nice to be able to tell them how easy it was.
The ham was unbelievably moist, and the flavour really soaked all the way through. I wish I could be having it for breakfast right now…
On the 8th day of Christmas, my true love gave to me….
Honey and Lime Glazed Christmas Ham
- 1 ham on the bone, between 5-8kg
- Glacé ginger and whole cloves, to decorate
- 1/4 cup of honey
- 1 cup lime marmalade
- 3 tbs lime juice
- 1/3 cup brown sugar
- 1/4 cup of Cointreau or triple sec
- Preheat the oven to 150 degrees Celsius.
- Gently cut through the rind of the ham about 10cm from the end of the shank. You can make a decorative pattern if you like.
- Remove the rind, starting from the front of the ham, and gently running your thumb right under the skin. You want to try and keep as much fat on the ham as possible.
- Gently score the fat in a diamond pattern. Don’t cut too far down – you don’t want to cut the meat, or the fat will disperse.
- Cut some small squares of glacé ginger, and pin one in the middle of each diamond using a whole clove.
- Place your ham on an oven rack with a drip tray underneath (it will drip a lot).
- Wrap the shank in foil.
- Glaze the ham all over with honey. Dilute the honey with a small amount of warm water if necessary.
- Place the ham in the oven, and cook for 20 minutes.
- Meanwhile, combine the marmalade, lime juice, brown sugar and Cointreau in a small saucepan, and stir over low heat until the sugar has dissolved.
- After 20 minutes, remove the ham from the oven and baste well all over with the glaze.
- Return to the oven for 10 minutes, and then repeat until the ham has been cooking for an hour, or is well-browned all over.
- Serve straight away, or rest for a few hours.