Honey-glazed half leg ham with vinegar-glazed vegetables
The only thing better than a beautiful centrepiece for your Christmas spread than a half leg of ham is a honey-glazed half leg of ham! Add some vinegar-glazed vegetables and you've got yourself the perfect Christmas feast.
Do you cook the ham before you glaze it?
Christmas ham should not be glazed until about half-way through cooking or 30 min until the cooking time is up.
What kind of ham is used for Christmas?
The most common types of ham used for Christmas are country or city ham. Fresh ham is not typical for a Christmas ham, instead, many prefer the drier, saltier taste of city ham.
What is the tradition of Christmas ham?
The Christmas ham tradition is thought to have come from German pagan ritual to appease the god Freyr, who was the god of harvest, fertility and boars. Many Christmas traditions come from these pagan rituals, including Christmas trees, and the delicious Christmas ham!
Is Christmas ham served hot or cold?
Ham on the bone can be served hot or cold. At Christmastime, it is most often glazed and served hot. The process of glazing a ham does not cook it, but instead heats the ham and cooks the glaze onto the outside, creating a thick caramelised taste to enjoy.
Ingredients
3½ kg half leg ham
125g dark brown sugar
1 cup dark honey
1 cup lime marmalade
2 limes, juiced
2 tbsp mild American mustard
2 tsp smoked paprika
8 cups mixed vegetables (baby carrots, Kipfler potatoes, parsnips, swede, cauliflower and fennel)
125g unsalted butter, melted
½ cup golden syrup
¼ cup dry sherry
2 tbsp red wine vinegar
1 bunch thyme leaves, chopped
1 bunch tarragon, chopped
Sea salt flakes and freshly-ground black pepper
Method
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Preheat oven to 180°C. Use a small sharp knife to cut around the neck of the ham, them prise off the skin using fingertips. Score the ham fat in parallel lines 2cm apart.
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Combine the brown sugar, honey, barbecue sauce, lime juice, mustard and paprika in a medium saucepan and set over a moderate heat. Simmer for 10 minutes, until thickened, then brush onto the ham.
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Bake the ham for 1½ hours, cover with baking paper after 45 minutes, or when the glaze begins to darken.
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Slice the vegetables 1cm thick, then toss with the butter, golden syrup, sherry, vinegar and thyme. Season with salt and pepper. Arrange in a roasting pan and bake for 1 hour, stirring from time to time. Mix in the tarragon, then serve with the ham.
