How to prepare, carve & glaze a whole ham
Meatsmith’s rare breed hams are a testament to the long-standing relationships they have with Victoria’s best pork producers and are made using the prized Tamworth, Duroc, Hampshire and Berkshire breeds. The happy and healthy lifestyle of the pigs coupled with the premium quality of each breed translates to an incredibly delicious ham that is full with flavour.
Follow this easy step-by-step recipe to ensure your Christmas ham turns out gorgeously glazed and at its glossiest this festive season.
INGREDIENTS
Meatsmith Ham ~ Whole, shank or chump
Ham Glaze ~ Use a trusted recipe or save time and use Meatsmith’s Ham Glaze
Brown sugar
Cloves
PREPARING THE HAM
Preheat the oven to 220C and remove the ham from its packaging.
To peel off the rind, use a small, sharp knife and gently run the blade under the surface of the rind. Ideally, leave as much fat intact as possible. Hold onto the joint of the ham firmly while pulling the whole rind off of the top of the ham.
Using the palm of your hand, gently pat brown sugar all over the fat side of the ham to form a thin layer.
Cut 2cm diamonds into the ham using a sharp knife then stud the centre of each diamond with a clove.
Place the ham on a baking tray and roast the oven for 25 to 35 minutes or until golden brown.
GLAZING THE HAM
Empty a jar of Meatsmith’s ham glaze into a cold saucepan and warm over low heat.
Take the ham out of the oven, and using a large dessert spoon, gently pour spoonfuls of the glaze over the ham. Ideally, every part of the caramelised fat should be covered with glaze.
Return the ham to the oven and continue to bake for a further 20 minutes to allow the glaze to set. At this stage, the ham should be warmed through to the bone.
CARVING THE HAM
Allow the ham to cool slightly before starting the carving process.
Place the ham with the shank end on your left side. Using a carving fork and knife, carve thin slices from the ham’s opposite end until you hit the bone. Then lay these pieces in a circular fashion on a serving plate.
Continue to carve thin slices off the ham by turning the joint by 45 degrees.
Serve with pickled cherries, cornichons, Cumberland Sauce and mustard.
Need to know ‘How to stuff, truss & carve a whole turkey’ or looking for a delicious Steak Tartare recipe? Troy and the Meatsmith kitchen have a whole gamut of tips, techniques and recipes that will help you pull off an impressive feast.