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Christmas Ham as A Main Course

Christmas wouldn’t be the same without a Christmas ham on the table for Christmas Eve as the main course.

For Appetizer, you can choose Spinach and Goat Cheese Tartlets and for the Fish Course Meal, you can choose different fish recipes all over the world.

So here are 3 different Christmas ham recipes:

Honey Glazed Ham

This tastes like the famous honey baked ham but costs much less, from AllRecipes by Colleen.

Christmas Ham

Image by: annie

INGREDIENTS:

  • 1 (5 pound) ready-to-eat ham (5 pound or 2.5 kg)
  • 1/4 cup (50 ml)  whole cloves
  • 1/4 cup (50 ml) dark corn syrup
  • 2 cups (400 ml) honey
  • 2/3 cup (150 ml) butter

DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score the ham, and stud with the whole cloves. Place the ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep this glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and allow it to sit for a few minutes before serving.

Cola Ham with Maple & Mustard Glaze

With a 5-star rating, this recipe by Caroline Hire from BBC Good Food is a must try!

Christnas Ham

Image by: Caroline Hire

Image by: Caroline Hire

INGREDIENTS:

  • 2kg unsmoked boneless gammon joint
  • 2l cola (not diet)
  • 1 carrot, chopped
  • 1 onion, peeled and quartered
  • 1 stick celery, chopped
  • 1 cinnamon stick
  • ½ tbsp peppercorn
  • 1 bay leaf

For the glaze

  • 150ml maple syrup
  • 2 tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • pinch of ground cloves or five-spice

DIRECTIONS:

  1. Put the gammon in a large pan and cover with cola. Add the carrot, onion, celery, cinnamon stick, peppercorns and bay leaf. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up with boiling water if necessary to keep the gammon fully covered.
  2. Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
  3. Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through. Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

Ham in Coca-Cola

A ham cooked by a peculiar ingredient makes this ham recipe from Nigella Lawson delicious and unforgettable.

Christmas Ham

Image by: Francesca Yorke

INGREDIENTS:

FOR THE HAM

  • 2 kilograms mild-cure gammon joint
  • 1 onion (peeled and cut in half)
  • 2 litres coca-cola

FOR THE GLAZE

  • handful of clove
  • 1 heaped tablespoon black treacle
  • 2 teaspoons english mustard powder
  • 2 tablespoons demerara sugar

DIRECTIONS:

  1. I find now that mild-cure gammon doesn’t need soaking. However, if you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink, and start from there. Otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.
  2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
  3. Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.
  4. When the ham’s had its time (and ham it is, now it’s cooked, though it’s true that Americans call it ham from its uncooked state) take it out of the pan and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
  5. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4/350ºF, turning up the heat towards the end if you think it needs it.

Hope you enjoy our gathered recipe for your Christmas eve main course meal.

Share with us how these recipes change your Christmas gathering.

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