Preparing ham glazes starts with picking the right ham. But did you know that around 65 – 70% of ham and bacon sold in Australia is made from imported pork? To be sure you’re buying Australian ham and bacon, look for the distinctive Australian Pork logo or buy a bone-in ham.
What size ham should you choose?
Bone-in ham 200-250g per person 6 people = 1.5 – 1.8kg ham
Boneless ham 150-200g per person 6 people = 1.2 – 1.5kg ha
Glazing your ham
Prepare your favourite glaze recipe
Remove rind and use a sharp knife to score ham in a diamond pattern
Place ham scored side up in a large baking pan and brush over glaze
Place into a pre-heated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.
Speak with our Deli department today on 07 3357 5433 or email us at firstname.lastname@example.org
How to cut a whole leg of ham
Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up. Peel the rind back.
Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone.
Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock.
Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. Remove the bone by making a few short cuts at the joint.
To keep your ham fresh, fold rind back over exposed surface, place in a Ham Bag, pillowcase or wrap in a tea towel and store in the fridge.
Storing your ham
Soak a Ham Bag, pillowcase or tea towel in 4 cups of water and 2 tablespoons of vinegar.
Wring out excess water and place ham in the Ham Bag, pillowcase or wrap in tea towel. Store in coolest part of fridge.
Re-soak bag in solution every few days or when Ham Bag dries out.
SPICED HONEY & ORANGE
¾ cup orange juice
½ tsp nutmeg
1 cup honey
1 cup orange marmalade, sieved
¼ cup grand marnier or whisky
60 cloves to stud ham
Pre-heat oven to 170°C.
Using a sharp knife, remove the rind (skin from the ham) carefully to expose the fat.
Score the fat into diamonds and stud the ham with cloves.
Combine the orange juice, nutmeg, honey, orange marmalade and grand mariner into a small saucepan and heat over a low heat until ingredients have dissolved and continue to simmer until liquid is reduced by half.
Place ham into a large baking dish and brush with the glaze.
Bake ham in the pre-heated oven at 170°C for 1 hour, basting frequently.
1 whole orange, zest and juice
1 whole orange cut in half and sliced. Remove pith and any seeds
60g Dijon mustard
150g brown sugar
300ml sweet red wine, eg Lambrusco
Preheat the oven to 180C
Place the orange zest, orange juice, Dijon mustard and brown sugar into a stainless steel bowl and mix well
Carefully remove the skin from the ham.
Score the ham fat into diamonds.
Decorate the diamond cut ham fat with the sliced oranges and the cloves.
Place the glazed ham in a baking dish and pour in the sweet wine around the ham
Carefully brush the glaze over the ham
Bake until a thermometer inserted into the thickest part of the ham registers 60C,
Baste the ham with the whiskey glaze every 20 minutes for about 2 to 2 1/2 hours
500ml chicken stock
300g cherry jam
300g frozen red currents
60ml apple cider vinegar
60g Dijon mustard
100ml maple syrup
freshly ground pepper
Garnishes: fresh cherries, fresh sage sprigs
Remove skin from ham.
Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in a roasting pan and add ½ the chicken stock to pan.
Stir together the remaining chicken stock and the remaining ingredients in a saucepan and bring it to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly for 5 minutes or until mixture is slightly reduced.
Cover and chill half of cherry mixture until ready to serve. Brush ham with half of cherry mixture.
Bake ham at 180C for 2 to 2.5 hours or until a meat thermometer inserted into thickest portion registers 60C, basting with remaining cherry mixture every 20-30 minutes.
Let the ham rest for 15 minutes before slicing.
If desired, reheat reserved chilled cherry mixture. Serve ham with reserved cherry mixture and mustard.
Garnish with the fresh cherries and sage.
PLUM & POMEGRANATE
1 cup pomegranate or black current juice
1 cup sugar
1 cup plum jam
1/2 tsp mixed spice
1 cup pomegranate seeds
Remove ham from the packaging and remove the rind carefully. Score the surface into a diamond pattern.
Place the ham into a deep baking dish and place in the pre-heated oven at 180°C for 20 minutes.
In a medium saucepan place the juice, sugar, plum jam and mixed spice. Bring to the boil stirring. Allow to simmer until liquid has reduced by half.
Remove ham and pour over half the glaze. Return the ham to the oven and cook for a further 40 minutes basting with glaze frequently.
Remove ham from oven and transfer to a serving dish.
Decorate the ham with pomegranate seeds.