30 Days of Christmas Cooking
Day 28: Pineapple Ginger Glazed Ham
nstead of using sticky gooey glazes try this using jam. Any type will work including apricot or orange marmalade. Just be sure to use the same type of juice as the jam.
Ingredients:
3.5 - 4kg bone in ham
1 cup pineapple juice
300g jar ginger marmalade
Method:
Set the oven temperature to 160 degrees Celsius and allow the oven to heat up.
Remove the rind on the ham, leaving a 6mm layer of fat over the meat.
Score the surface of the ham by making crisscross cuts about 1cm deep into the outside of the ham.
Place a baking rack in a shallow baking dish and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminium foil and place in the oven for 1-1/2 hours.
Uncover the ham and brush the ginger marmalade all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 60 degrees Celsius.
Remove from the oven and place on a serving platter.
Allow the ham to rest 30 minutes before carving.
Ingredients:
3.5 - 4kg bone in ham
1 cup pineapple juice
300g jar ginger marmalade
Method:
Set the oven temperature to 160 degrees Celsius and allow the oven to heat up.
Remove the rind on the ham, leaving a 6mm layer of fat over the meat.
Score the surface of the ham by making crisscross cuts about 1cm deep into the outside of the ham.
Place a baking rack in a shallow baking dish and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminium foil and place in the oven for 1-1/2 hours.
Uncover the ham and brush the ginger marmalade all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 60 degrees Celsius.
Remove from the oven and place on a serving platter.
Allow the ham to rest 30 minutes before carving.
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