No need to fear the ham!
BROWN SUGAR GLAZED HAM Made Easy!
Im abnormally paranoid about wasting your time and money especially for grand centrepieces.
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Hang ups from my youth we lived on a tight budget when I was growing up.
I hope I always remain this way!
As a result, I have somewhat of an obsession with ensuring my recipes work.
Which means making them repeatedly until Im confident Ive covered off the problem areas.
I think Ive made it considerably more than your average person.
And today I want to share the knowledge Ive accumulated.
Making Christmas Hameasy, easy, easy!
I have been buying this for years.
PS Dont get the $7/kg one.
The extra $2/kg is worth it, I promise.
Its completely different to the stuff you slap on sambos!
Supermarket and value hams are injected with brine (salty water) to make them juicier.
Lower quality hams pretty much taste like the stuff you put on your everyday sandwiches!
}The ham rind (or ham skin) that covers the ham all over is inedible.
Its rubbery and tough so we need to remove it.
The rindwantsto come off so its not hard to remove.
Heres how:
The Handle first, cut through the skin around the handle.
It will probably tear thats fine, just peel back / slice off the remaining bits.Repeat on underside.
Clove studding option follow directions in thisMaple Glazed Ham.
Its more for visual than flavour needs to be removed before serving.
EXCESS FAT: If you want a beautiful glossy, caramelised ham, you have to leave fat on.
Brown Sugar Ham Glaze
Brown Sugar Ham Glaze is a classic recipe.
Its very similar to theMaple Mustard Ham GlazeI shared years ago but made without maple.
I use vinegar and mustard (which also thickens the glaze).
I like to add a touch of holiday spirit with All Spice and Cinnamon, but this optional!
Then slather all over the ham.
And I meanALL OVER THE HAM!!!
Baking the Glazed Ham!
This is the easiest part if you follow a few very simpleNagi Ham Rulesthat make all the difference!
Level the surface this will ensure your ham caramelises more evenly.
Sugar in glaze = burnt mess = cant baste using pan juices + no sauce .
Plus, water = more moist environment for your ham.
Lower the temp slightly youll thank me later!
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Baste, baste, baste!Baste lots every 20 minutes.
More basting = better glaze!
Baste LOADSbefore serving This is where magic happens, especially if youve got bits that didnt caramelise well.
Wrap the handle for practical purposes, so you could hold it.
Its to ensure any food germs are obliterated.
*Sorry for off-putting germ talk!!
*
DONT HESITATE TO FOIL PATCH!
But if there are patches browning faster than others, just stick a bit of foil on them.
Look how many I used!!!
The foil will stick to the glaze like glue then peel off carefully once the ham is done.
If you accidentally peel some caramelisation off, dont fret!
Just paint it with the pan juices and it will look as good as new!
So some years ago, I started using the pan drippings as the sauce to serve with the ham.
Its loaded with flavour from both the Brown Sugar Ham Glaze AND the juices of the ham.
The flavour isveryintense so you dont lose flavour at all.
Other sauce options:chutney,Cranberry Sauce, mustard, caramelised onion jam.
And there you have it.
My ultimate ham guide!
which Ive popped in the recipe notes.
And most important save the ham bone!
After possibly the longest post of 2018 I present to you the Brown Sugar Glazed Ham Recipe.
~ Nagi x
PS.
Also, my other Christmas Ham child isMaple Glazed Ham.
The maple flavour is lovely in this!
Ham and Cheese Bread BowlsorPockets
EpicChristmas Leftovers Bread Bowl Sandwich!
