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Curtis Stone’s sweet and spicy glazed Christmas ham
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Prep Time:
45 minutes
Cook Time:
180 minutes
Total Time:
225 minutes
Elevate your Christmas ham with Curtis Stone's irresistible sweet and spicy glaze.
Ingredients:
  • 1 Coles Half Leg Ham Bone In (about 4.5kg)
  • 275g caster sugar
  • 2 whole star anise
  • 1 cinnamon stick or quill
  • 1 whole cloves
  • 122.00 gm fish sauce
  • 20.00 ml finely grated peeled fresh ginger
  • 2 garlic cloves, finely grated
  • 1 1/4 tsp (or to taste) freshly ground black pepper
  • 30.00 ml rice wine vinegar
  • 2 carrots, peeled, cut into matchstick-sized strips
  • 1 continental cucumber, thinly sliced crossways
  • 375.00 ml (not packed) fresh basil
  • 375.00 ml (not packed) fresh coriander
  • 375.00 ml (not packed) fresh mint leaves
  • 2 spring onions, thinly sliced
  • 1 lime, cut into wedges
Instructions:
  • 1. Preheat the oven to 180C (160C fan-forced). Score the fat on the ham in a diamond pattern with a small sharp knife, then remove and discard the skin. Place the ham in a baking dish, cover tightly with foil, and bake for 2-2 1/2 hours until the meat thermometer reads 42°C when inserted into the thickest part of the ham.
  • In a large saucepan, combine sugar, star anise, cinnamon, and clove. Cook over medium-high heat without stirring, shaking the pan occasionally, until the sugar is completely melted and browned, about 6-7 minutes. Remove the pan from the heat and carefully pour in 1 cup of hot water (the mixture will bubble up and some sugar may harden). Return the pan to medium-high heat, whisk for 1 minute until the sugar is melted again. Remove from heat and whisk in fish sauce, ginger, and garlic. Season with pepper to taste. Allow the mixture to cool to room temperature before using it to glaze the ham. Set aside 1 cup of the caramel glaze for serving.
  • Preheat oven to 200C (180C fan-forced). Brush glaze all over ham using a pastry brush. Bake uncovered, basting every 10 mins with glaze, until ham reaches 54°C at its thickest part and is caramelised, about 30 mins. Let ham rest for 15 mins before serving.
  • Strain the reserved caramel glaze to remove whole spices, then mix in the vinegar. Place the carrots, cucumber, basil, coriander, mint, and spring onions on a serving platter. Serve the ham with the prepared vegetables, herbs, strained caramel glaze, and lime wedges.

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