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Festive Ham with Cranberry Glaze
1 free-range ham (about 9kg) Cranberry Glaze 3/4 cup dried cranberries 1/2 cup cranberry jelly finely grated zest of 1/2 an orange 1 cup orange juice 3 tbsp sugar 1 tsp ground ginger 1 tsp ground allspice 1/2 tsp five-spice powder
© Annabel Langbein Media
To make the Cranberry Glaze, heat together all ingredients in a small pot. Bring to a boil, reduce heat to lowest setting, cover and simmer for 15 minutes. Remove from heat and set aside.
When you are ready to prepare the ham, preheat oven to 150°C. Warm ham in oven for 10-15 minutes until skin starts to loosen (this helps it peel off easily). Remove from oven and increase temperature to 180ºC. To remove the skin from the ham, first cut through the skin around the shank end, leaving about 6cm of skin on the shank. Remove the skin by gently pushing your fingers between skin and fat to loosen the skin, leaving a good coating of fat on the ham.
Use a sharp knife to lightly score the surface of the fat into small, even diamonds, taking care not to cut right through to the flesh underneath. Place the ham in a large baking dish and brush liberally all over with warm Cranberry Glaze. Bake until golden and caramelised (about 1 hour), brushing with more glaze 3-4 times during cooking.
Serve hot or at room temperature with any remaining Cranberry Glaze as an accompaniment. The leftovers keep well in a ham bag in the fridge for several days and can also be frozen.
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