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Christmas Marmalade Glazed Ham Recipe
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A sensual bon vivant who apparently has a flair for art and style. Originally from Hong Kong, studying and enjoying life in Sydney.
More posts and photos at epiquemoi.blogspot.com/
Published December 17th 2011
I had been looking for good recipes for the early Christmas party that I hosted, and came across the enticing marmalade glazed ham. This Christmassy ham is a charming dazzler, especially with the layer of sweet and sticky glazed skin. The amazing fact is that everyone can handle this dish at ease without breaking a sweat in the preparation process.
I am excited to share my recipe with love, and wish you all a very merry Christmas.
Ham
7kg leg ham on the bone
Chicken stock
2 carrots, chopped
1 onion, halved
1 whole orange, zest
1 Tbsp whole black peppercorns
A couple of Bay leaves
Cloves, to decorate
Marmalade Glaze
4 Tbsp marmalade
2 Tbsp orange juice
2 Tbsp Cointreau (orange liqueur)
2 Tbsp wholegrain mustard
1 Tbsp brown sugar
(Serves 10)
Method
To produce the beautiful dish I have purchased a smoked leg ham, but raw ham will yield the same result.
Place the leg ham in a large pot. Add in chicken stock, just enough to cover the ham. To intensify the flavours, add in chopped carrots, halved onions, orange zest, and peppercorns. Bring the stock and ingredients to a boil, then lower the heat to simmer with the lid on for about 1 hour and 30 minutes, or until the meat is cooked through.
Meanwhile, start preparing the marmalade glaze. In a pan, add the marmalade, orange juice, Cointreau, mustard and brown sugar, which provides for the stickiness of the coating. Turn the heat on and stir the mixture gently until the sugar is melted. Boil the liquid for about 5 minutes until the glaze is syrupy.
The orange liqueur can be left out if you prefer an alcohol-free dish.
Take out the cooked ham from the pot and let it sit on the bench for few minutes to cool down. Preheat the oven to 180°C (350°F).
Trim the skin off from the ham and leave a thin layer of fat on the meat, approximately 1cm thick.
Slightly score the layer of fat on the ham into the pattern of diamonds with a knife.
Stud the corners of each diamond with cloves to create an amazing appearance.
Line foil paper into a roasting tin. Place the ham onto the centre of the foil paper. Pour the sticky glaze all over the ham and use a brush to even out the coating. Wrap the entire ham with the foil paper, which helps to retain the moisture in the meat. Put it into the oven and let it roast for approximately 25 minutes.
Here it is, the finished ham. All browned and golden and coated with glossy marmalade across the surface, this wonderful piece shone as the centrepiece of a party. During this season of giving, look no further for simple recipes that would impress your family, friends, and yourself included. Despite that it was my first time, I am very proud that it was a success, which was raved about by my friends.
I am excited to share my recipe with love, and wish you all a very merry Christmas.
Ham
2 carrots, chopped
1 onion, halved
1 whole orange, zest
1 Tbsp whole black peppercorns
A couple of Bay leaves
Cloves, to decorate
Marmalade Glaze
4 Tbsp marmalade
2 Tbsp orange juice
2 Tbsp Cointreau (orange liqueur)
2 Tbsp wholegrain mustard
1 Tbsp brown sugar
(Serves 10)
Method
To produce the beautiful dish I have purchased a smoked leg ham, but raw ham will yield the same result.
Place the leg ham in a large pot. Add in chicken stock, just enough to cover the ham. To intensify the flavours, add in chopped carrots, halved onions, orange zest, and peppercorns. Bring the stock and ingredients to a boil, then lower the heat to simmer with the lid on for about 1 hour and 30 minutes, or until the meat is cooked through.
Meanwhile, start preparing the marmalade glaze. In a pan, add the marmalade, orange juice, Cointreau, mustard and brown sugar, which provides for the stickiness of the coating. Turn the heat on and stir the mixture gently until the sugar is melted. Boil the liquid for about 5 minutes until the glaze is syrupy.
The orange liqueur can be left out if you prefer an alcohol-free dish.
Take out the cooked ham from the pot and let it sit on the bench for few minutes to cool down. Preheat the oven to 180°C (350°F).
Trim the skin off from the ham and leave a thin layer of fat on the meat, approximately 1cm thick.
Slightly score the layer of fat on the ham into the pattern of diamonds with a knife.
Stud the corners of each diamond with cloves to create an amazing appearance.
Line foil paper into a roasting tin. Place the ham onto the centre of the foil paper. Pour the sticky glaze all over the ham and use a brush to even out the coating. Wrap the entire ham with the foil paper, which helps to retain the moisture in the meat. Put it into the oven and let it roast for approximately 25 minutes.
Here it is, the finished ham. All browned and golden and coated with glossy marmalade across the surface, this wonderful piece shone as the centrepiece of a party. During this season of giving, look no further for simple recipes that would impress your family, friends, and yourself included. Despite that it was my first time, I am very proud that it was a success, which was raved about by my friends.
Why? Offer great good to celebrate Christmas with friends and family
When: House parties
Where: Home
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