Recipe Corner - Easy Christmas Ham

EASY CHRISTMAS HAM A Christmas table doesn’t feel as festive without a succulent baked ham at the centre. It pulls the feast together like no other dish can. And who doesn’t look forward to eating leftover ham for days? But cooking a ham worthy of being at the centre of family tradition can be daunting, especially when you’re already time-poor this time of year. We make it easy for you in this recipe.

Buy pre-cooked ham that’s been smoked or cured from your local butcher (but you may need to put in an order weeks in advance) and finish it off in the oven at home with a delicious glaze. Then you’ll have the juicy, moist, glazed ham you deserve this holiday season.

Come and learn Jamie Oliver’s hints, tips and shortcuts to cooking delicious and affordable meals from scratch!

JAMIE’S MINISTRY OF FOOD WOULD LIKE TO WISH ALL THE MEMBERS OF THE ANF IN WA A VERY MERRY CHRISTMAS AND A HAPPY NEW YEAR.

WE’LL BE BACK IN 2019, SO WATCH THIS SPACE FOR MORE COURSES. BEST WISHES JAMIE’S MINISTRY OF FOOD AUSTRALIA

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EQUIPMENT

INSTRUCTIONS

• Cuisinart 2pc Carving Set

1. Preheat oven to 180C.

• Ironwood Gourmet Pyramid Carving Board

2. Add the orange marmalade, fresh orange juice, Dijon

mustard, honey, and crushed garlic to a saucepan. Cook over low heat until the mixture begins to bubble. Reduce the heat and allow to simmer until the mixture becomes a dark, sticky glaze. Set aside.

• Chasseur Roasting Pan 40x26cm • Roasting rack • Saucepan

3. Use a sharp knife to remove the rind of the ham from

the fat. Then score the ham in a diamond pattern. Make long lines across the ham in one direction then repeat in the other direction.

• Garlic crusher • Ladelle Merry Bauble Ham Bag 44x55cm

4. Place the roasting rack in the Chasseur roasting pan

• Knife

and the ham on the rack. Insert a clove at the crossings to follow the diamond pattern.

INGREDIENTS

5. Baste ham with the glaze and bake for about half an

• Cooked leg ham, approximately 4kg

hour or until golden and caramelised, making sure to continue basting the ham while cooking.

• 1 cup orange marmalade • 2 tbsp fresh orange juice

6. Once the ham is cooked, place it on the Ironwood

• 2 tbsp Dijon mustard

carving board. Use the Cuisinart carving fork to hold the ham and the knife to cut slices across the ham.

• 1 cup honey • 2 cloves garlic, crushed

7. Store leftover ham in the Ladelle drawstring ham bag

• Salt and cracked black pepper

to keep it fresh and ready to eat.

• Whole cloves, for garnish

Recipe published courtesy of Kitchen Warehouse

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