Beer & Brown Sugar Glazed Ham

HameServed warm or cold a glazed ham on the bone is a delicious and easy centrepiece for your festive table or in fact any large gathering or party.

The Lions Club Xmas Party which I mentioned in an earlier post was yesterday and as previously mentioned I served a warm glazed ham with salad ingredients, condiments and a selection of rolls so that everyone could build their own roll. This is a great way to feed a crowd and with paper plates and napkins and plastic glasses clean was kept to a minimum. The Xmas Cake Truffles of my earlier post were well received with many other Lions wives pleased to learn of another way to use excess Lions Christmas Cakes.

A whole ham generally weighs around 9kg and will feed quite a crowd with leftovers. A half ham weighs around 4-5kg. But speak with your supplier because they will be able to guide you on what will be best suited to your needs and remember leftover ham is delicious and helps solve the ‘What’s for dinner?’ question in the days after Christmas.

Beer & Brown Sugar Glazed Ham

I used a ham from local company Holly Bacon. The Holly Bacon Company has been a Hawke’s Bay family business since 1914 when the original company ‘Elite’ Bacon was established by Carl Vogtherr and is run today by his great-grand daughter Clare. Today the Holly Bacon Company has its factory and shop on the corner of Warren and St Aubyn Streets, Hastings.

I used beer in the glaze but you can use apple, orange or pineapple juice instead.

30 (depending on the size of your ham and what else is being served) with leftovers

1 whole ham, cooked on the bone, skin removed (see instructions below)
1 x 330mL bottle of beer of your choice
whole cloves
1 cup brown sugar
2 tbsp wholegrain mustard
2 tbsp grated fresh ginger

1              Preheat oven to 180°C. Line a large baking dish with a double layer of aluminium foil, then a layer of baking paper (this saves on clean up).
2              To make glaze, in a small bowl combine sugar, mustard and ginger with just enough beer to make a thick paste. Set aside.
3              Score the fat of the ham by making diagonal cuts about 3cm apart across the
surface, then repeat in the opposite direction so the surface has a diamond pattern. Take care when scoring not to cut through into the meat. Push a whole clove into the ham at each diamond intersection. Place ham in prepared baking dish and pour over the
remaining beer. Bake ham for about 1 hour, basting several times with beer. Spoon glaze over surface of ham and cook for 30 minutes longer, basting with glaze several times. To keep the heat out of the kitchen the ham can also be cooked on a covered barbecue – this is how I cooked this ham.
4              To serve, place directly on a large platter or place on a ham stand on a platter, cover loosely with foil and let stand before carving. Serve warm.

To Skin a Ham:  Firstly using a sharp knife cut a zigzag pattern at the shank end through the rind – this gives an attractive presentation. Then, using a small sharp knife, at the base end of the ham carefully make a cut between the skin and fat, then slide your fingers
between the rind and fat to remove the skin, working down the ham to the shank end. Work slowly and gently so as not to tear the skin and to retain as much of the covering fat as possible.

Holly Bacon Company
Corner Warren & St Aubyn St, Hastings
Ph: (64) 6 878 5072
Shop open: Monday – Friday 8am – 5pm

Happy cooking and eating

Recipe by Rachel Blackmore

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