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We all love a good ham at Christmas and this crowd-pleaser is covered in a sticky sweet glaze of pomegranate, orange and redcurrant jelly.
6kg bone-in ham, skin on
1 cup pomegranate juice
1 cup freshly squeezed orange juice
½ cup soft brown sugar
½ cup redcurrant jelly
Prep time: 15 minutes
Cooking time: 1 hour, plus cooling
Glaze: Place all the ingredients in a small pot, bring to a boil and simmer for 10 minutes until thickened slightly. Set aside.
Ham: Place the ham in a roasting dish and put in the oven at 150°C fan bake for 15 minutes until slightly warm. Remove from the oven and increase the temperature to 170°C fan bake. Carefully remove the skin from the ham, keeping the fat attached. Score the ham with a very sharp knife at 1cm intervals and brush with the glaze.
Bake the ham for 1 hour, basting with the glaze every 10 minutes until crispy, golden and sticky.
Remove from the oven and allow to cool to room temperature before slicing.
Once cooled completely, cover any leftover ham with a damp cloth and store in the fridge.