This is the recipe we've been using for years: Aussie chef Matt Moran's glazed ham is amazingly easy too...
Yes there are Christmas buffets happening all over Singapore, but sometimes there’s nothing better than the special lunch or dinner you’ve prepared yourself. Want a spectacular glazed Christmas ham as the centrepiece? File this in your culinary arsenal. Celebrity chef Matt Moran of Sydney’s Aria Restaurant teaches us how to glaze a ham and get it ready for your festive feast. We’ve been using this recipe for years and it never fails to impress.
Baked Christmas Ham with Maple Syrup and Clove Glaze
1 cup brown sugar
2 tsp dried mustard powder
¼ cup cider vinegar
¼ cup maple syrup
1 leg of ham
¼ cup cloves
1. Work that arm! Mix the brown sugar, dried mustard, cider vinegar, and maple syrup in a bowl until well combined.
2. Stay sharp. Use a well-sharpened knife to to carefully remove the skin, making sure the fat remains on the meat. Score the fat in a criss-cross pattern with the knife.
3. Stud it. Place the cloves in the cross sections evenly over the ham.
4. Bake it. Place the ham in a baking tray and pour over the glazing mixture. Bake at 180C for approx 30 minutes or until the outside has turned a golden brown colour, basting the ham with a brush 4-5 times throughout.
Voila! Your Christmas ham is now ready to be devoured. Happy feasting!
This recipe was brought to you by The Butcher Singapore, outlets in Holland Village, Parkway Parade and UE Square. Order online at www.thebutcher.com.sg.