Jason King
AmyHuangUltimate Xmas Ham Glaze - Pineapple and Ginger
December 27th 2011 23:36
It was another HUGE and successful Christmas lunch at Dragon's Liar, the parental's property at Bermagui on the South Coast of NSW Australia - oh - I got them a website for their B&B/ Studio styled apartment on the property so (small plug) suss it out HERE (and feel free to tell all your friends about it 
).
Christmas has grown into this wonderful thing at Dragon's Lair. Each year we used to alternate and the parentals would come to mine one year and then I would go to theirs the next. But with the intro of the B&B and the larger bookings of the holiday season it became me heading down to theirs more and more. This eventually became the much preferred option as I got to get the hell out of dodge and leave my work behind for a few days to help me rejuvenate.
Then about 3yrs ago we decided to try and have all the local friends who weren't travelling to partake in family activities at our place. It was a massive success. Everyone brings a plate or two of food plus alcohol and we provide something large, plus the best venue you could imagine and a superbly set table (by me of course). Everyone brings presents for each other and my stepdad dresses up as Santa and we have a huge gift session - it's awesome and just like having a massive family for the day!
This year I scored the ham and had never glazed a ham before so set about searching the internet for a ham recipe that wasn't your standard and wasn't all Amercianised with cherries on top - I wanted something that would be unique and would get some oohs and aahs.
Roger and Monique started the day with their standard and much anticipated freshly shucked oysters and prawn cocktails and we made a HUGE cheese platter. Then there were three salads, two whole roasted turkeys, a pickled pork (just like Corned Beef but with pork), there were Polish pates, fruit, and three types of cake. It was a such a feast that I had to leave about an hour after dessert and have a lie down as my body could not cope trying to digest 35kgs of just eaten food. I was even having troubles walking I ate so much - but for the lucky people this is the one day of the year we get to observe the sin of gluttony in its entirety.
So the ham recipe I ended up settling on I found in my mum's old recipe mags was from the December issue of Family Circle from 1997 (yes, she hordes recipes). It is for a Sticky Glazed Ham with Pineapple and Ginger. I have amended it slightly to improve it in my opinion .
YOU WILL NEED:
* One kick ass huge ham on the bone (recipe was for a 7kg but we had a 9kg one) It looked like the side of a house and even with 18 people for lunch we still never got through half of it. Which is awesome in its own right because we have cryovaced a heap of it for me to take home - SCORE - as we did to a bunch of Turkey - I am set for the month of January Now the recipe I have stuck to a 7kg because this is probably more common - just lessen or leave the glaze amounts for better coverage
* 3TBSPs of honey
* 100gms glaced ginger
* 100gms glaced pineapple
* 1/2 cup of ginger jam (yep the stuff for toast) - I used Ginger and Fig because it was what we had in the cupboard and the fig added a further delicious element
* 1/4 cup of green ginger wine (I had actually bought a bottle of Stone's with me and it's less than $10- from most bottle shops and makes an awesome drink with vodka, soda water and fresh lime)
* juice from 2 oranges
YOU WILL NEED TO:
1) Preheat oven to 180degrees.
2) Remove the ham rind - OMG - it is like skinning a carcass, creepy - I wanted to make a Hannibal Lector mask with the rind once removed There is an art to removing this stuff but I am no legend at explaining - I just kept sliding my fingers under it and separating it from the meat - it doesn't take that long - I also peeled off any excess fat that was under there.
3) Make light slashes randomly over the remaining fat and ham across the top.
4) Place the ham in a sufficient baking dish.
5) Rub the honey all over the ham. More grossness - imagine massaging an obese person with honey
6) Place glace ginger and pineapple in a bowl with the jam and wine, get those hands in there and combine the hell out of it - you do not want my description of this I actually made this glaze the night before and refrigerated overnight.
7) Pour the glaze and rub it in all over the ham top. Do not worry if some of it falls into the bottom of the baking dish.
8) Pour the orange juice into the bottom of the baking dish.
9) Cook the ham for one hour and spoon over juices EVERY 10mins to get that flavour in there.
TIP. The one tip I have when you are opening and closing oven doors the whole time - so you maintain the heat, turn the oven to full prior to opening the door and lower it once you have your meat back in there and cooking. DO NOT FORGET TO LOWER IT AGAIN. But I have found cranking the heat to full while spooning the juices will maintain the oven's internal temps.
Hope you all had a sensational Xmas and have an even more brilliant New Years.
).
Christmas has grown into this wonderful thing at Dragon's Lair. Each year we used to alternate and the parentals would come to mine one year and then I would go to theirs the next. But with the intro of the B&B and the larger bookings of the holiday season it became me heading down to theirs more and more. This eventually became the much preferred option as I got to get the hell out of dodge and leave my work behind for a few days to help me rejuvenate.
Our first Xmas Guest of the Day
Then about 3yrs ago we decided to try and have all the local friends who weren't travelling to partake in family activities at our place. It was a massive success. Everyone brings a plate or two of food plus alcohol and we provide something large, plus the best venue you could imagine and a superbly set table (by me of course). Everyone brings presents for each other and my stepdad dresses up as Santa and we have a huge gift session - it's awesome and just like having a massive family for the day!
The StClair/ King Family Tree
This year I scored the ham and had never glazed a ham before so set about searching the internet for a ham recipe that wasn't your standard and wasn't all Amercianised with cherries on top - I wanted something that would be unique and would get some oohs and aahs.
My awesomely set tables - MY DOMAIN - STAY AWAY MUM!!
Roger and Monique started the day with their standard and much anticipated freshly shucked oysters and prawn cocktails and we made a HUGE cheese platter. Then there were three salads, two whole roasted turkeys, a pickled pork (just like Corned Beef but with pork), there were Polish pates, fruit, and three types of cake. It was a such a feast that I had to leave about an hour after dessert and have a lie down as my body could not cope trying to digest 35kgs of just eaten food. I was even having troubles walking I ate so much - but for the lucky people this is the one day of the year we get to observe the sin of gluttony in its entirety.
Some of the feast
So the ham recipe I ended up settling on I found in my mum's old recipe mags was from the December issue of Family Circle from 1997 (yes, she hordes recipes
). It is for a Sticky Glazed Ham with Pineapple and Ginger. I have amended it slightly to improve it in my opinion .
I am full just remembering it
YOU WILL NEED:
* One kick ass huge ham on the bone (recipe was for a 7kg but we had a 9kg one) It looked like the side of a house and even with 18 people for lunch we still never got through half of it. Which is awesome in its own right because we have cryovaced a heap of it for me to take home - SCORE - as we did to a bunch of Turkey - I am set for the month of January
Now the recipe I have stuck to a 7kg because this is probably more common - just lessen or leave the glaze amounts for better coverage* 3TBSPs of honey
* 100gms glaced ginger
* 100gms glaced pineapple
* 1/2 cup of ginger jam (yep the stuff for toast) - I used Ginger and Fig because it was what we had in the cupboard and the fig added a further delicious element
* 1/4 cup of green ginger wine (I had actually bought a bottle of Stone's with me and it's less than $10- from most bottle shops and makes an awesome drink with vodka, soda water and fresh lime)
* juice from 2 oranges
Even More Feast
YOU WILL NEED TO:
1) Preheat oven to 180degrees.
2) Remove the ham rind - OMG - it is like skinning a carcass, creepy - I wanted to make a Hannibal Lector mask with the rind once removed
There is an art to removing this stuff but I am no legend at explaining - I just kept sliding my fingers under it and separating it from the meat - it doesn't take that long - I also peeled off any excess fat that was under there.3) Make light slashes randomly over the remaining fat and ham across the top.
4) Place the ham in a sufficient baking dish.
5) Rub the honey all over the ham. More grossness - imagine massaging an obese person with honey
6) Place glace ginger and pineapple in a bowl with the jam and wine, get those hands in there and combine the hell out of it - you do not want my description of this
I actually made this glaze the night before and refrigerated overnight.7) Pour the glaze and rub it in all over the ham top. Do not worry if some of it falls into the bottom of the baking dish.
8) Pour the orange juice into the bottom of the baking dish.
9) Cook the ham for one hour and spoon over juices EVERY 10mins to get that flavour in there.
TIP. The one tip I have when you are opening and closing oven doors the whole time - so you maintain the heat, turn the oven to full prior to opening the door and lower it once you have your meat back in there and cooking. DO NOT FORGET TO LOWER IT AGAIN. But I have found cranking the heat to full while spooning the juices will maintain the oven's internal temps.
Hope you all had a sensational Xmas and have an even more brilliant New Years.
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