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Glazed Christmas Ham with Pineapple Chutney

Titilaok Dec 25,2012 0 Comments

Here’s a fairly easy recipe for dressing up ham for the holidays.

Ham is always a part of the holiday table

You’ll need the following:
• 3½ kg raw cured ham or gammon, boned and rolled
• 2 bay leaves
• 1 star anise
• 1 tbsp peppercorns
• 3-4 tbsp whole cloves
For the Glaze:
• 4 tbsp clear honey
• 2 tsp English mustard powder
• 2 tbsp dark rum
• 1 tbsp light brown sugar
• 1 tbsp thyme leaves
For the Pineapple Chutney
• 2 finely chopped onions
• olive oil
• 1 tsp toasted brown mustard seeds
• 1 finely sliced garlic clove
• 1 pineapple, cored and cut into chunks
• 1 sprig rosemary
• 1 tbsp honey
• 100ml cider vinegar
• 120g light brown sugar
• 50g toasted blanched almonds

1. First, cook the onions in 3 tbsp olive oil. Add the garlic and mustard seeds, and cook for two minutes. Add the rest of the ingredients for the pineapple chutney and stir. Gently cook down for an hour or more until it is jammy in consistency. Season and cool.
2. Next, place the ham in a large pan, cover with cold water, and put in the bayleaves, star anise, and peppercorns. Bring this to a simmer, then cover and simmer for another 2 ½ hours before draining.
3. When the ham is cool enough for you to handle, remove the skin but leave a decent layer of fat and score it in a diamond pattern.
Insert cloves into the center of each diamond.
4. Heat your oven to 180C/fan 160C/gas 4. Put all the glazing ingredients except the thyme leaves in a pan. Heat the glaze gently to dissolve the sugar, then brush the ham with a generous amount of the mix. Place the ham on a wire rack in a roasting tray, leaving a couple of inches of water at the bottom.
5. Bake the ham for 30-40 minutes. Baste it with the glaze until it is golden. Just before it is fully cooked, sprinkle the thyme leaves over it, then give the ham another 10 minutes. Serve it with the pineapple chutney.


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