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Glazing our Bangalow Ham

Cold or hot, glazed or not, hams are the taste of Christmas (and leftovers are the taste of summer holidays). But for the finest centrepiece, we can't go past a beautiful glazed ham.

Our friendly butchers at Lucas Meats have always been known (and awarded!) for their fine Christmas hams but, as anyone who ordered one of our hams before knows, these are even more special, combining the Lucas piggy know-how with the fine flavour of Bangalow sweet pork.

This year we’ve created a new cherry and roast cinnamon glaze to go with your ham. We simmer down cherries, roasted cinnamon, pineapple juice and sugar down until thick and syrupy. The colour from the cherries bleeds into the glaze, giving your ham a distinctive ruby colour when glazing. The sweetness and sourness of the cherries balance out the saltiness in your ham. Perfect!

For something that looks so impressive, it’s actually pretty easy to glaze a ham – especially if you have a willing helper.

Now, how exactly should glaze your ham, we hear you ask. Well, here’s how.

Cut along around the bottom of the leg in a neat line and following from the bottom to the top, slide a long sharp knife between the skin and the fat, taking care to slice off only the skin and not the fat. Keep going around the top of the ham and down the other side and you should have a neat skin that lifts off easily. Remove skin and using the same knife, run across the ham in parallel lines about 3 cm apart, not too deeply, and then turn the ham 45°C and do the same again, creating a diamond pattern. Stud cloves in the middle of every diamond.

Turn the oven on to 160°C. Pour glaze into a small saucepan. Paint half the glaze over the ham and bake in the oven for about an hour, turning up the heat towards the end if you want a deeper colour. Baste every 15-20 minutes, pouring off the juices into the saucepan each time you glaze and reusing.

And that's it!

The Bangalow ham and cherry and roast cinnamon glaze are on our Christmas menu now.

Place your Christmas order by 14 December 2020 for delivery between 22 and 24 December 2020.