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Monday, 22 December 2014

Baked Glazed Ham

Many people find it unnecessary to glaze a ham, but nothing looks more appetising I think.
It looks so festive on the table and doesn't take long at all.
Go the extra mile and do it, you will be very happy with the result.
Buy yourself one of those foil baking dishes, so no excuse about the washing up.
It takes 1 1/2  hour to create the centrepiece of your dining table, with the turkey of course.

My favourite Glaze

Cooked ham

1 cup pineapple or orange Juice
1/4 cup sherry
500 grams brown sugar
 prepared hot english or dijon mustard
cherries, cloves or orange slices

Turn oven to 160 C.

Strip the ham of the skin. You can slide your hands under an end and remove the whole skin quite easily. Just slowly lift it from the fat. If you do it with a knife you will have uneven fat left and it doesn't look as nice.
Rub the fat with the mustard.
Lightly score the fat into a diamond shape.
Stand the ham in the foil dish. You can prop it up with skewers to raise it slightly from the bottom
if you can be bothered. This helps the glaze to run further around the underneath of the ham.
Put the juice, sherry and sugar in a saucepan on the stovetop and simmer until the sugar is melted .
Pour around the ham and cook for 30 minutes on the second bottom shelf. Then begin basting every 20 minutes. Turn the ham around in the oven to brown evenly.
Remove and score again if needed and decorate with cherries cloves or orange. Skim the fat from the sauce and serve drizzled over the cut ham.

This second glaze isn't as sweet you can taste the stout and its spicier.

1 1/2 cups stout
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
2 teaspoons cardamon

Put all the ingredients in a saucepan on top of the stove and simmer until sugar has melted.
Proceed with the same method as above.

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