THERMOMIX ® RECIPE

1 Ali's Glazed Christmas Ham

Recipe's preparation

Ham

Preheat oven to moderate 180 degrees Celcius

Remove rind from ham by running a thumb around the edge, under the rind. Begin pulling back from the widest part. (This is really gross) When rind has been removed to within 10cm of the shank end, cut through the rind on the shank. (Use a sharp knife)

Cut orange rind into long, thin strips (I use a vegetable peeler)

Squeeze juice from orange and set aside.

Place ham on a roasting rack in a deep baking dish. Add water, peel and cloves to the dish. Cover ham and dish securely with foil; cook for two hours. (We are steaming the ham here, to make it tender)

Remove from oven. Drain meat and discard pan juices. Using a sharp knife, score fat with deep cuts crossways and then diagonally to form a diamond pattern. 

Glaze

Add Sugar, Mustard and Marmalade to Bowl.

Mix 5 sec/speed 5

Pour half of the Mustard paste onto ham and spread thickly, using a basting brush.

Turn oven up to 210 degrees Celcius  and cook uncovered, for about 30 minutes

Add Orange juice to the remaining Mustard Paste mixture and

mix 5 sec/speed5 untill well combined

Remove ham from oven and brush with Mustard Paste mixture. Add the Glace Cherries or Cloves to each diamond to decorate, return to oven.

Roast uncovered for a further hour brushing with the paste mixture every 10minutes.

 

Serve Ham sliced, hot or cold