Old Smoky Glazed Ham
Photography Josh Griggs.
Always a showstopper, this smoky, spicy glaze will appeal to those that love a little heat with a Christmas table favourite.
Serves: At least 25 people, depending on what is served alongside
INGREDIENTS
1 whole cooked ham (mine was 8 kilograms)
GLAZE
1 cup orange marmalade
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 tablespoons chipotle sauce, or more to taste
1 tablespoon dry English mustard, sifted
2 teaspoons smoked paprika
METHOD
Remove the ham from the fridge 2 hours before cooking.
Preheat the oven to 150°C fan bake.
GLAZE: Stir all the ingredients together in a bowl.
HAM: Gently prise the skin off the ham using your fingertips, taking care not to damage the layer of fat underneath, and discard. Leave the skin on the hock.
Lightly score the fat in a diamond pattern.
Place the ham in a foil-lined baking dish and pour over the glaze.
Cook for 1½ hours until golden, basting every 15 minutes and turning the dish several times for even colouring.
Allow to cool for at least 20 minutes before carefully lifting onto a large wooden board or serving platter.
TO SERVE: Place your desired wrapping around the ham hock and secure. Serve the ham warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.