Asian-glazed Xmas ham
( SERVES 20 )
As a guide, a four-kilogram ham will serve 20 people as a buffet meal or 10 as dinner.
|½ cup||Soy sauce|
|½ cup||Maple syrup|
|2 Tbsp||Char siu sauce|
|1 tsp||Five spice powder|
|2 drops||Red food colouring, natural|
|2 Tbsp||Dried whole cloves|
- Cut the skin around the shank end, about 8cm down from the top. Starting from the thick end of the ham, carefully run your clean fingers under the skin and remove it. Leave the shank end intact.
- Line a baking pan with foil. Place the ham on top. Using the tip of a small sharp knife, score the fat diagonally, about every 2cm. Turn the ham and repeat the scoring at right angles. This will produce a diamond effect. Stud with cloves.
- Combine the glaze ingredients. Brush generously over the ham. Refrigerate for several hours to allow the flavours to seep in.
- If the ham is to be served hot, bake at 160°C for about 10 minutes per 500 grams. If it is to be served cold, cook at 180°C for about 45 minutes, turning and brushing with glaze every 15 minutes.
- Want the top to look more rustic? Turn on the grill for a few minutes to sizzle the fat. Remove from the oven. Sprinkle with the seeds and spices.