Christmas ham is quite possibly one of my most favourite things in the world! Not just any old ham… Kurobuta ham. Kurobuta, the little fat black pig, will be the best flavoured most succulent ham you will ever taste.
It’s going to be a tough trip up with coast with him tomorrow… hours in my car smelling of delicious sweet ham! Torture.
A few people have asked me about glaze for their Christmas hams this year and although Matt Moran’s one from Vic’s Meats is my favourite, I’ve also included a couple of alternative glaze options below.
All recipes are designed for a 1 x 4.5kg leg of cooked ham on the bone. Preheat oven at 180’c. With a small, sharp knife cut around the top of the ham bone and then gently peel the skin from the ham, using your fingers to loosen the skin. Try to keep a thick layer of fat on the ham. Discard skin and score the fat on the ham in a diagonal pattern.
Mix together the ingredients in a small saucepan and heat gently until sugar dissolves. Brush it all over the ham to glaze it. Place in a baking dish and bake the ham for about 30 minutes, basting frequently. The ham should be beautiful and golden. Leave it to cool before slicing.
Traditional recipes for baked ham are for cold climates (which could well be Australia this Christmas), where it is baked for 1 ½ hours and served hot. For hot ham, bake it covered with foil for 1 hour, then uncover and add glaze for the last 30 minutes.
Maple syrup and clove glazed baked ham
1 cup soft brown sugar
2 tsp dried mustard
¼ cup cider vinegar
¼ cup maple syrup
¼ cup cloves
Soy and citrus glazed baked ham
1/4 cup soy sauce
1/4 cup mirin
1/2 cup brown sugar
1/2 cup fresh orange juice
2 star anise
Middle Eastern glazed baked ham
1 small packet cloves
2 Tbsp honey
2 Tbsp pomegranate molasses
2 Tbsp soft brown sugar
I’ll be eating ham for weeks… and I can’t wait! Happy Christmas x