13. Cherry and roast cinnamon glaze for ham
|SMALL (200ML TUB)|
One of our favourite Christmas traditions is a hot, glazed ham on Christmas Eve with lashings of French braised peas - the combination is out of this world. And a cold glazed ham is a fine centrepiece on the Christmas table and goes with everything. For something different try glazing the duck confit with this.
Fresh product, suitable for freezing. Defrost fully before consuming. Once defrosted, consume within 48 hours.
To glaze your ham, first 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. Keep going around the top of the ham and down the other side and you should have a neat skin that lifts off easily. Slide your fingers between the fat and the skin then pull the skin off in one piece, leaving the fat. Cut parallel lines about 3 cm apart into the fat, turn the ham 45 degrees and do the same again, creating a diamond pattern. Paint the ham with the glaze and bake in a preheated 160C oven for about 1hour to 1hour 15 min, basting with extra glaze every 15 minutes.
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 minutes, pouring off the juices into the saucepan each time you glaze and reusing.