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When it comes to a Christmas – Ham is the gift that keeps on giving. For all things concerning meat – we recommend finding your closest whole body butchery. Ours is Sydney’s Feather and Bone. Feather and Bone are a butchery that pride themselves on their full transparency, short supply chains, pasture-raised and regenerative production. Laura Dalrymple of Feather and Bone shares her tips to glazing the perfect Christmas Ham below.
Ingredients:
- 1 pasture-raised Feather and Bone ham, skinned and scored
- 1/2 cup Marmalade (recommend Frank Cooper’s Vintage Oxford Marmalade)
- 3 tbsp Brown Sugar
- 3 tbsp Whisky
- 2 tbsp Dijon Mustard
Optional: Orange Juice (to dilute the sauce, if desired)
Allow 40 mins
Making the Ham Glaze:
- In a medium saucepan, combine 1/2 cup of marmalade (we recommend Frank Cooper’s Vintage Oxford Marmalade), 3 tbsp of brown sugar, 3 tbsp of whisky, and 2 tbsp of Dijon mustard.
- Heat the saucepan over medium heat, stirring occasionally until the marmalade and sugar have melted, and the ingredients are fully combined into a smooth glaze.
- Bring the mixture to a gentle simmer. Allow it to cook for 3–5 minutes, stirring occasionally, until it thickens slightly.
- If you prefer a thinner glaze, you can add a splash of orange juice to dilute the sauce to your desired consistency.
Remove from heat, and your glaze is ready to be used on the ham!
Method:
- Preheat your oven to 170°C (340°F).
- Take your the skinned and scored ham out of the fridge, allowing to come to room temperature.
- Pour yourself a drink while you wait – glazing should be fun and stress-free, so make sure you’re nice and relaxed.
- Remove the ham from its wrapping, discard the skin, and place the ham into a baking tray.
- Stir the glaze to mix it well, then spoon a generous amount over the entire ham, ensuring it’s nicely covered and the glaze seeps into all the creases.
- Place the tray in the oven and pour yourself another drink.
- Every 15 minutes or so, take the ham out of the oven, baste it with the glaze in the bottom of the tray, and add another spoonful from the jar. Have another drink while you wait – you should be starting to feel nicely relaxed by now.
- When the ham begins to gently brown and the glaze caramelises along the ridges of the scores, take it out and let it rest. Resist the temptation to nibble at the edges.
- Pour yourself another celebratory drink – you’ve earned it!
