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Sticky plum-glazed Christmas ham recipe
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Prep Time:
140 minutes
Cook Time:
50 minutes
Total Time:
190 minutes
Easy Baked Glazed Ham with Tangy Clove and Five Spice Marinade by Marion Grasby.
Ingredients:
  • 5-7kg whole smoked ham leg, on the bone
  • 6-8 whole star anise
  • 4cm-piece fresh ginger, peeled, coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 3 French shallots, coarsely chopped
  • 2 long fresh red chillies
  • 20.00 ml Chinese five spice
  • 20.00 ml ground cloves
  • 55g (1/4 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) malt vinegar
  • 60ml (1/4 cup) Chinese cooking wine
  • 300g plum jam
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) beetroot or cranberry juice
  • 60ml (1/4 cup) light soy sauce
Instructions:
  • Combine all the marinade ingredients in a food processor and blend until smooth.
  • Carefully cut around the ham shank about 10cm from the end. Gently separate the rind from the fat using a knife and your fingers. Remove the rind in one piece. Score the ham fat at 1cm intervals.
  • Lay the ham on a baking tray. Drizzle the marinade over the ham and massage it in. Cover with foil and refrigerate for a minimum of 2 hours or overnight to enhance the flavors.
  • Preheat your oven to 200C/180C fan-forced. For the glaze, simply combine all ingredients in a saucepan over medium-high heat. Let it simmer and stir for 5 minutes until slightly thickened.
  • Gently pat the marinade off the ham, discard it. Line a baking tray with 2 layers of foil. Transfer the ham to the tray and brush generously with the glaze. Bake for 45-55 minutes, basting every 10 minutes until golden brown.
  • Garnish the ham by inserting the whole star anise into the fat. Serve the ham warm or at room temperature.

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