Glazed Ham Christmas Recipe

Glazed Ham Christmas Recipe Now, I'm going to show you another festive, classic now. It’s a lovely bake time. Now what I've done as I got a whole ham here. Basically, I got it from the butcher. Now, over on this part of the world, what he does is the butcher will actually salt it a little bit so that it actually cooks. So if he has done that for you, you need to ask him. Basically what you do is you put it into a big pot of normal water totally covered just to remove a little bit of that salt otherwise, it would be too salty. Over in America or that part of the world, you might be more associated with actually brining at yourself so you get it roll. You just brine it, leave it overnight maybe 48 hours and then you take it to this stage. So what I've done with this one is actually I had a big pot of stock, very light stock just basically a couple of leeks in there, a couple of onions and I really gently poach it for about two hours just really, really slowly take it over. So then it actually cooks all the way through the center and all we have to do now is basically get that lovely glazed on it. So I’ll show you how to do that. First thing, this little string is here. That is on there to hold it together so they are the first things to come off. Now, that bone that you can see there, that basically holds the whole thing together so that’s why it’s so crucial that you poach it. If you put it into a big pot and you boil it really fast, it’s just all going to fall apart and fall away from the bone, no good. Now this either gelatinous skin, you’re not going too deep. You can see the way that there is still a little bit of skin there so I'm just taking that either layer off in very carefully. So just a little sharp knife and we’re going run our knife down there, just pierce the skin. It should just peel away, try it gently like that. So you don’t want that rubbery exterior part so it’s going to keep on cropping that and what will end up with then is a beautiful piece of ham that we’ll be able to glaze fantastically. Pin it back like that. You don’t want to go and you see I'm not actually having this pure meaty part yet. I'm still on the outside, there’s still a little bit of skin left. Last thing I wanted to do is pierce that meat. As you can see, I’ll strip all that skin away and what I'm left with is a really stunning looking ham. All we have to do now basically is glaze them up. So a little bit of mustard, I'm using this on today which works perfectly. Now the mustard is basically going to act as the glue to keep everything else on. So I'm just using a pallet knife or spatula. We’re just going to smear that all over the ham nice and even. I want to make sure to get the back of this as well but this is the most important side because we’re going to present it on the table just up like that. It will be golden brown. Once everything caramelizes on it, it’s going to be absolutely gorgeous. So really sort of center piece for any Christmas or the Thanksgiving dinner, you pop this down in the middle of the table. You tell everybody you made it and they’re going to be really seriously impressed. Make sure it’s evenly covered and not too much. You just want at a little thin layer. You don’t want the whole thing taste in too much mustard. You want that natural ham flavor to come out. So that’s looking just about perfect. Now, the next thing goes on there. You want to do this basically using your ham. So basically brown sugar, sprinkle it evenly over the ham. Now you see that the mustard is catching that and it’s ensuring that it sticks. That’s what I meant about the glue. The sugar is the part that’s going to caramelize and give us lovely golden brown ham that really do associate the Christmas or Thanksgiving. So be generous with the sugar just like that and then just pat it down gently. Now once the sugar is on there, the mustard is on there, we’re going to do a little trick with the very, very sharp knife. And what you want to do is watch this carefully. It’s just we’re going to score it so you can see I'm running the knife just slightly into the surface, not too far so all the way around. You’re only going in about maybe quarter of a centimeter of the very most all the way up. And now we’re going to zigzag it across the other way. I want you to see as it gives it really nice effect just like that. Now, the next part that we’re going to do is our close. So basically, if I’ll hold that up for you, you can see. Now what I'm going to do is one clove into each of the little square so one in there and I’m telling you once you put this into the oven and you smell that wonderful smell of the cloves planted in with the mustard and sugar. I'm telling you it’s going to be really, really impressed. It will smell absolutely sensational so I'm going to work our way all the way up there, put one of those little cloves in each square. It starting to take shape fantastically nice. So one more to just pop in there, and the last thing that’s going to take the end of that orange. Take the other end off there and then lay them completely flat. It’s going to go down in the middle and then what we’re looking for is basically about five or six slices exactly the same size. You can make them fairly thick here because it’s going to be in the oven for about 35 to 40 minutes so we don’t want them to burn. So now, I'm just going to layer those straight up the middle of the ham, just a little bit further and then I push them down in just so they stay in the same position. Now you can see, once those are cooked, they’re going to sink in a little bit. All of the sugar with the mustard is going to caramelize. I think we’re in for a real treat today and I'm going to transfer them over to a little baking tray. You can see it for a little bit of crease of paper underneath. Or what we’re going to do now is we’re slightly warmed for one when we post it so all we have to do is glazed it basically, pop it in the oven. It should be amazing. So I've just taken that out of the oven. You can see that it looks absolutely incredible. What I'm going to do is just get a couple of slices of it just to show you the inside. When I look at that, they were succulent looking, delicious ham with glazed and smells incredible. Now, this would work just as well on the sandwich. You can just slap that in the middle of a couple of pieces of bread but I think it really does make the perfect centerpiece for any special occasion, Thanksgiving, Christmas, anything like that. It’s an incredible mustard and sugar glazed ham on iFood.