How to make the PERFECT Christmas ham

Celebrity chef and TV presenter Justine Schofield has finally revealed her Christmas ham recipe that everyone will love.

Justine, who has appeared on MasterChef and has written a number of bestselling cookbooks, says her decadent glazed Christmas ham is perfect for pork lovers and beginners alike.

“An Australian Christmas treat is never complete without it, it’s the centerpiece,” she said, adding that she opted for an eight to ten kilogram thigh of Otway Pork.

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Recipe: Justine Schofield Glazed Christmas Ham

Cooking: 45 min

Servings: 10

Ingredients

1 whole Otway Pork ham thigh weighing 8 to 10 kg

cloves, to be nailed (optional)

icing

• 1 C. 5 Chinese spices

• 3/4 cup marmalade

• 3/4 cup brown sugar

• 2 tablespoons of apple cider vinegar

• 1 tablespoon of Dijon mustard

Method

1. Take the ham out of the refrigerator 1 hour before cooking.

2. Preheat the oven to 180 ° C and lower the rack to the lower rack.

3. Cut around the shank, and with the tip of a small knife, peel off the rind. Carefully peel the bark with the knife and your hands, making sure that the fat remains intact.

4. Mark a crisscross pattern in the fat (tip with cloves if desired at this point). The notch in the ham allows the icing to stick and the fat to melt, creating a glorious golden crust.

5. Place the ham on a wire rack in a large baking sheet lined with foil (this will make washing much easier).

6. In a small saucepan, add the frosting ingredients and bring to a boil, whisking to combine well. Cook for 5 minutes or until thickened.

7. Using a pastry brush, dab half of the icing on the ham. Add 1 cup of water to the pan.

8. Bake for about 45 minutes, basting every 10-15 minutes, until a thick, frozen crust forms.

9. Rest for at least 30 minutes before carving.

“Make sure you get good quality 100% Australian ham and the rest is easy. ”

To start, take the ham out of the refrigerator one hour before cooking, preheat the oven to 180 ° C and lower the rack to the lower rack.

Then cut around the shank and with the tip of a small knife loosen the rind before peeling it carefully with the knife and your hands, making sure that the fat remains intact.

When finished, mark a crisscross pattern in the fat and nail with cloves; scoring the ham allows the glaze to stick and the fat to melt, creating a golden crust.

Then place the ham on a wire rack in a large baking sheet covered with foil and mix the 5 Chinese spices, marmalade, brown sugar, apple cider vinegar and Dijon mustard in a small bowl.

Bring them to a boil and whisk to combine well before cooking for five minutes or until thick.

“An Australian Christmas treat is never complete without it, it’s the centerpiece,” she said, adding that she opted for an eight to ten kilogram thigh of Otway Pork.

Using a pastry brush, dab half the icing on the ham and add a cup of water to the tray.

When finished, bake the ham in the oven for about 45 minutes, basting every 10-15 minutes until a thick, icy crust forms.

Once cooked, let the ham sit for at least 30 minutes and it will be ready to slice for the ultimate festive feast.