The classic glazed ham is the Australian version of the Christmas turkey and nearly everyone has their own recipe. Everything from beer to brown sugar has ended up basting its way across this Christmas Classic so we wanted to unleash our own version just in time for the summer break.
The Never Never Fancy Fruit Cup cocktail works wonderfully not only as a tasty summer sipper but also as the base for a wonderful Christmas glaze for a glazed ham. Just reduce it down with some other traditional flavours and baste across a scored ham. Garnish with navel and blood orange wheels for a cracking summer show-stopper.
Christmas ham (pealed and scored)
1 blood orange, thinly sliced
1 navel orange, thinly sliced
Glaze Ingredients: Makes enough glaze for approx. 10kg Christmas ham
1 1⁄2 cups Never Never Fancy Fruit Cup
400ml Fever Tree Spiced Orange Ginger Ale
1⁄2 Cup Blood Orange marmalade
150ml Orange juice (preferably freshly squeezed)
2 Tsp fresh juniper berries
2 cups brown sugar
1 Tsp Maple syrup
2 Tsp Dijon mustard
Add all ingredients into a heavy based saucepan, stirring until combined. Place onto medium high heat & gently bring to boil.
Meanwhile, place a baking rack into a large, deep, heavy-based baking pan before filling with 4 cups of water & placing into oven. Turn oven on & preheat to 200 deg C.
Once all the glaze ingredients have been brought to the boil, slightly turn heat down, allowing to gently simmer whilst occasionally stirring until reduced & a thick glaze consistency has developed (approx. 1.5h). Take off the heat.
Once reduced & liquid has developed into a sticky viscous consistency, begin basting the ham with a basting brush, working from the very top down, ensuring ham is evenly covered. Repeat this process.
Begin arranging both orange varieties over ham in a diagonal manner, ensuring each slice aligns to the next (they will shrink slightly). Use toothpicks to secure any orange slices in place which may require it.
Baste entire ham & orange slices ensuring you get between all the crevices.
Remove baking pan from oven, placing ham onto rack (ensuring bottom of ham is resting above water level) before putting into the oven & baking for 20min.
Remove from oven, repeating the basting processes before returning ham to oven & baking for another 20 min.
Repeat this process every 20min for approx. another 1h or until a rich, deep caramel colour has been achieved.
Allow to cool and then carve.
Enjoy with a chilled classic Fancy Fruit Cup or Spiced Orange Cup!