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Christmas ham with rhubarb-ginger glaze
Christmas ham with rhubarb-ginger glaze
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Elevate your Christmas dinner with Curtis Stone's rhubarb-ginger glazed ham on the bone.
Ingredients:
  • 225.00 gm Brand White Sugar
  • 187.50 ml Brand Italian Red Wine Vinegar
  • 20g ginger
  • 2 cinnamon sticks
  • 2 whole star anise
  • 3 rosemary sprigs
  • 340g fresh rhubarb, trimmed, cut into 1.5cm thick slices
  • One 4-5.5kg Free Range RSPCA Half Leg Ham
Instructions:
  • For the rhubarb-ginger glaze and relish: Sprinkle sugar in a heavy large frying pan over medium heat. Cook undisturbed for about 9 minutes until sugar melts and turns deep golden brown. Tilt the pan to spread melted sugar without stirring.
  • Slowly pour in the vinegar (the mixture will thicken). Stir until the caramel softens, approximately 1 minute. Incorporate the ginger, cinnamon, star anise, and 1 sprig of rosemary, stirring for about 2 minutes or until the caramel is mostly melted. Fold in the rhubarb and 1/4 cup of water, cooking for roughly 10 minutes until the rhubarb breaks down and the mixture becomes jam-like.
  • Prepare the ham by placing the oven rack on the lowest level and preheating the oven to 180°C (160°C fan).
  • Place the two remaining rosemary sprigs in the bottom of the Curtis Stone Every Day Turkey Roaster and set the roasting rack inside. Remove the skin from the ham, keeping the fat layer intact. Gently score the fat with a small dull knife. Put the ham on the rack in the roasting pan, cover, and bake for roughly 1 hour and 10 minutes, or until a meat thermometer reads 40°C when inserted into the thickest part of the ham.
  • Continuously brush the ham with the tangy rhubarb liquid while baking uncovered for another 25 minutes. Ensure to baste the ham with the rhubarb liquid every 5 minutes to form a glossy glaze. The ham should reach a minimum internal temperature of 48ºC. Move the ham to a carving board and allow it to rest for 10 minutes before serving.
  • For serving: Place the leftover rhubarb relish in a small serving bowl. Slice the ham and display on a platter. Serve the ham hot or warm alongside the rhubarb relish.

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