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Cranberry and lime glazed Christmas ham and wreath salad

The wreath adds a fun and festive touch to this dish. - by Fast Ed
  • 08 Dec 2021
Cranberry and lime glazed Christmas ham and wreath salad
Prep: 20 Minutes - Cook: 105 Minutes - Serves 12
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Glaze your ham with this zesty cranberry, apricot and chilli glaze for an unforgettable flavour hit! Thanks to the easy-to-prepare wreath salad, there's no need to stress on making another side.

Looking for more Christmas ham recipes?

Ingredients

4kg triple-smoked half leg ham on the bone

275g jar cranberry sauce

Finely grated zest and juice of 4 limes

½ cup apricot jam

1 Tbsp horseradish cream

¼ tsp chilli powder

¼ tsp chilli powder

1½ Tbsp golden syrup

24 star anise

Wreath salad

2 witlof, leaves separated

1 punnet baby cucumbers, sliced

2 punnets mixed baby tomatoes, halved

3 cups baby rocket leaves

½ rockmelon, balled

½ cup croutons

1 bunch parsley, leaves picked, roughly chopped

½ cup French salad dressing

125g punnet fresh raspberries

Method

  1. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Use a small knife to cut a zigzag around the neck of the ham, then gently peel away skin using fingers. Cut criss-cross lines into ham fat 4cm apart, then put in a baking dish. Bake for 45 minutes. 

  2. Meanwhile, combine cranberry sauce, zest, juice, jam, golden syrup, horseradish cream and chilli in a medium saucepan. Put over high heat. Boil rapidly for 10 minutes, until thickened. Brush half onto ham and bake for 30 minutes. Brush with remaining glaze and bake for a further 30 minutes until beginning to darken. 

  3. To make wreath salad, arrange witlof leaves around the outside of a large circular platter. Toss tomatoes, cucumber, rocket, melon, croutons and parsley in a large bowl, then put in the centre of the platter. Mix dressing and raspberries, lightly crushing raspberries. Place in a bowl in the centre of the salad. Decorate ham with star anise, and serve with the wreath salad. 

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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