A Kiwi Christmas favourite, we show you two different glazed options to try this year!
Ingredients:
Star of the show: Farmland Hampden half ham,cooked on the bone
Delmaine sweet & sour BBQ glaze
100g butter
½ cup Delmaine tomato sauce
3 tbsp Delmaine Dijon mustard
3 tbsp Delmaine Italian white wine vinegar
3 tbsp Delmaine Worcestershire sauce
½ cup runny honey
¼ cup orange juice
¼ cup brown sugar
3 tbsp lemon juice
Method
Preheat the oven to 180°C fan bake.
Add butter to a saucepan and melt over medium heat. Add the rest of the glaze ingredients and simmer until it thickens. Let cool slightly.
Remove skin from the ham, leaving a 1cm of fat on the surface. Score the fat with a knife, creating a diamond pattern, being careful not to cut through into the meat. Generously baste the ham with glaze. Place into a deep dish baking tray. Cook for 35-45 minutes, basting every 15 minutes.
Leave to rest for 15 minutes, baste again, then carve and enjoy!
We served one of the hams in a Le Creuset Cast Iron Shallow Casserole in Meringue.
Tip from the cook:
Cover with aluminum foil if the glaze starts browning too quickly. If you have extra glaze, then serve it as an accompanying sauce. Yum!
