Yule love this ham

Our final recipe for 2014 comes courtesy of Staff Café chef Richard Tipene. “Growing up in New Zealand, the good old Christmas ham was always a favourite in our household,” said Richard. “Now as a seasoned chef, I’ve created my own version of the Christmas Ham. I’ve ‘jazzed’ it up a just a little to make it a bit fancy, but it’s still simple enough to cook at home.”

Wine Recommendation:
Sakkie says: “A Hunter Valley Semillon or Clare Valley Reisling would be a perfect match with this recipe.”

Apricot Glazed Christmas Ham
Serves 10

2.5kg cooked leg of ham, preferably double-smoked. (Can be ordered through a butcher, but also easily found in most supermarkets this time of year.)
50g brown sugar
10 -12 whole cloves
250g apricot jam
50ml Grand Marnier or Cointreau

Preheat your oven to 180°C (fan-forced).

Remove the skin from the ham by slowing working your fingers under the skin from the broad end up to the knuckle end.

Using a sharp knife, score the ham (5mm deep) in a diamond shaped pattern.

Rub the ham well with brown sugar and stud the cloves in each diamond ‘cross’.

Cook in a large tray (uncovered) for 30-35mins.

Meanwhile, combine the apricot jam and the Grand Marnier (or Cointreau) together in a small saucepan over a low heat.

After 30-35mins of cooking, remove the ham from the oven and brush with the apricot glaze.

Turn the oven temp down to 160°C and cook for a further 60-90 minutes (or until golden all over) taking the ham out to baste with the apricot glaze every 15 minutes.

Try more of our recipes over the break:
Spicy Prawn skewers
Vegetarian burgers with cucumber raita
Rustic homemade hummus
Prawn linguini with shaved fennel, tomato, chilli and garlic
Mediterranean red quinoa and feta salad
Lebanese lamb kofta
Freshly-baked friands