Glazed Ham - 4 ways!
Fleur Rapacioli
15-20
20 minutes
40 minutes
Four show-stopping glazes for your Christmas ham: Persian apricot, chipotle pineapple, char siu and spiced quince.
Ingredients
PERSIAN APRICOT GLAZE
- 1 preserved lemon
- 300g apricot jam
- 120g honey
- Juice of an orange
- 1 tsp ras el hanout spice blend
CHAR SIU-STYLE GLAZE
- 160g hoisin sauce
- 120g honey
- 2 tbsp. light soy
- 2 tbsp. Shaoxing wine
- 1 tbsp. fermented soy bean paste
- half tsp five spice
SPICED QUINCE GLAZE
- 100g quince paste
- 60ml white wine
- 2 tbsp. apple juice
- 1 tbsp. sherry vinegar
- half tsp each ground cloves, ground cinnamon, ground allspice
- 160g brown sugar
CHIPOTLE, LIME & PINEAPPLE
- Chopped flesh of half a pineapple
- Juice of 2 limes
- 180g light palm sugar
- 2 chipotle chillies
- 1 cup coriander
- Salt & pepper to tast
Directions
- Preheat oven to 180C Make your choice of glaze & set aside Peel skin back from the ham – be careful not to tear the fat Depending on the look you may choose to score the fat (not flesh) evenly with a small sharp knife, maintaining an even depth all over Place ham in a large roasting pan with a cup of water then glaze/baste Bake until sticky, golden and warmed through (30-40 minutes for an average sized ham) Rest for 30 min before carving.
- PERSIAN APRICOT GLAZE Finely chop the rind of 1 preserved lemon & combine with 300g apricot jam, 120g honey, juice of an orange & 1 tsp ras el hanout spice blend. Whisk until smooth. Brush over ham and baste occasionally.
- CHIPOTLE, LIME & PINEAPPLE Combine chopped flesh of half a pineapple with juice of 2 limes, 180g light palm sugar & 2 chipotle chillies in a blender. Pound 1 cup coriander and sea salt in a mortar & pestle. Add to pineapple mix to taste. Baste as ham roasts.
- CHAR SIU-STYLE GLAZE Combine 160g hoisin sauce, 120g honey, 2 tbsp. light soy, 2 tbsp. Shaoxing wine, 1 tbsp. fermented soy bean paste & half tsp five spice in a bowl. Baste with glaze as ham roasts.
- SPICED QUINCE GLAZE Stir 100g quince paste, 60ml white wine, 2 tbsp. apple juice, 1 tbsp. sherry vinegar and half tsp each ground cloves, ground cinnamon, ground allspice in a saucepan until smooth. Add 160g brown sugar and stir until dissolved. Place in a pan and baste with half mixture. Baste occasionally as ham roasts