Christmas MasterClass: The Perfect Ham

While many traditional Christmas dishes from the Northern Hemisphere aren’t summer-friendly for the Australian table, the famous glazed ham is different – and it makes for great leftovers on Boxing Day, too.
In this Christmas Masterclass, Julia Busuttil Nishimura, author of Ostro QBD The Bookshop, shares her secrets for a scrumptious pineapple allspice glazed ham. Watch the video to hear more from Julia. 

 

It’s the centrepiece of many a Christmas table: the Christmas ham

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Serves: 8-10
Difficulty: Medium

Ingredients 
Ham
1 half leg ham, preferably double smoked (around 5-6kg)
Cloves, to stud 

Pineapple allspice glaze
250ml unsweetened pineapple juice
200g dark brown sugar
100ml maple syrup
150ml beer (I like to use IPA)
2 tbsp apple cider vinegar 
1 tsp ground allspice
6 cardamom pods
1 stick cinnamon

Method:
1. Preheat the oven to 190°C. 
2. Combine all of the ingredients for the glaze in a pot and simmer over a medium heat until slightly thickened and reduced by half (around 20-30 minutes). Set aside.
3. Prepare the ham by peeling back the skin, being careful not to remove the fat at the same time. Use a sharp knife to score around the skin of the shank and detach the skin in one piece. Reserve the skin for later as it can be used to cover the ham in the fridge and prevent it from drying out. 
4. Use a sharp knife to gently score the fat of the ham, diagonally one way, then diagonally the other, to create a diamond pattern, keeping your score lines around 4cm apart. Be careful not to cut through to ham itself. Stud each point of the diamonds with a clove. 
5. Place the ham in a shallow baking dish and fill with 3cm of water. Brush the ham with half the glaze and place in the preheated oven. Bake for 1-1½ hours, brushing the ham with the remaining glaze every ten minutes, until the ham is a deep golden colour. Allow to cool for 30 minutes before carving. 
6. Serve slices of the ham with crusty bread and salad. Any leftover ham can be stored in the fridge, covered with the reserved ham skin.

Julia’s tips:
• “If you don’t have pineapple juice, you could switch out for orange juice.”
• “If you can’t get your hands on IPA, you could also try a pilsner, or any lager really will do.”
• “The ham is already cooked, so it just needs to be warmed through, but what you’re really looking for is a deep, burnish golden colour on top of the ham.”
• “I love enjoying the leftover ham on Boxing Day with fresh crusty rolls, a sharp cheddar and a homemade salad.”