NEGRONI CHARISTMAS HAM GLAZE
Prepare to elevate your festive feast with a show-stopping Negroni Glazed Christmas Ham. This contemporary twist on a Christmas classic will bring a modern edge to your festive table. Iconic Negroni flavours of bitter citrus and spice will bring a splash of sophistication to your celebrations.
This recipe was produced for and showcases West Australian Mondo Doro Smallgoods Christmas Hams.
RECIPE DETAILS
GF | DF
MAKES
PREP TIME - 1hr and 15 - 30 mins
COOK TIME - 20 mins
INGREDIENTS
1 Mondo Doro Cob Leg Ham (approx. 7 - 8kg)
For the Negroni Glaze:
200ml sweet vermouth
100ml Campari
100ml gin
300g raw sugar
6 strips of orange zest, made with a peeler
250ml fresh orange juice
¼ cup orange marmalade
6 juniper berries
Caramelised Oranges
2 x Oranges sliced into 5mm rounds
1 tbsp olive oil
METHOD
For the Negroni Glaze
Combine all the glaze ingredients in a small pot and bring to a simmer. Continue simmering until the sugar is dissolved and the liquid has reduced by one third and become syrupy. Strain and discard solids and set aside until required.
For the Ham
Bring the ham to room temperature for 1 hour.
To remove the skin from the ham, use a small sharp knife to cut an incision around the base of the hock. Carefully run the knife just under the skin and around the edge where the skin meets the ham.
Using the incision at the hock, further loosen the skin by gently running your fingers between the skin and fat to remove the skin without taking the fat along with it.
Once removed, discard the skin.
Score the fat into diamond shapes by running a small knife across the ham fat one way creating parallel lines 3 cm apart, then repeating in the opposite direction.
Preheat the oven to 180°C. Line a large roasting tray with baking paper.
To ensure an even caramelised cook, you may want to help the ham balance on the roasting tray. To do this, scrunch up a nest of alfoil, then cover foil with baking paper to create a base for the ham to sit on then place your ham on the prepared tray.
Cover the ham hock with foil, then bake paper to prevent burning.
Brush the scored fat generously with the glaze, then cook for approximately 1 hour 15 minutes, basting with glaze every 15 - 20 minutes, until the fat is golden and caramelised.
Meanwhile, to make the caramelised oranges, heat a pan over high heat with a little olive oil and cook the orange slices on one side until they have caramelised before removing them to a plate to cool.
Once the ham is cooked, set aside for 15 minutes to rest before decorating with the caramelised oranges.
Towards the back third of the ham, start to add the orange slices, slightly overlapping, and secure them with halved toothpicks pushed all the way into the ham.
Cover your hock in some white linen and decorate with string and fresh rosemary (or whatever herbs you have to hand).
Serve to rapturous applause!
COOKS NOTES
Use damp toothpicks to hold down any sections of scored fat that start to pull away from the ham whilst cooking.
Make a second batch for gifting.
Here are some tips for preparing the perfect glazed ham:
Remove the skin carefully: To ensure a beautiful presentation, use a small, sharp knife to make an incision around the base of the hock and gently run the knife under the skin to separate it from the fat. Loosen the skin further with your fingers, taking care not to remove the fat along with it.
Score the fat: Create a diamond pattern in the fat by making parallel lines with a small knife, approximately 3 cm apart. This allows the glaze to penetrate the fat and ensures a beautiful, caramelized finish.
Use damp toothpicks: While cooking, some sections of the scored fat may start to pull away from the ham. Secure these sections with damp toothpicks to maintain the ham's shape and ensure even cooking.
Balance the ham on a roasting tray: For an even caramelization, create a base for the ham to sit on by scrunching up aluminium foil and covering it with baking paper. This helps the ham cook evenly on all sides.
Cover the hock with foil and baking paper: To prevent the hock from burning, cover it with foil and then a layer of baking paper before glazing and cooking the ham.
Bring the ham to room temperature: Before glazing and cooking, allow the ham to sit at room temperature for about an hour. This ensures even cooking throughout.
Baste the ham regularly: While cooking, baste the ham with the glaze every 15-20 minutes. This helps to create a rich, flavourful, and beautifully caramelized coating.
Let the ham rest: Once cooked, allow the ham to rest for about 15 minutes before serving. This allows the juices to redistribute, resulting in a more moist and flavourful ham.
Experiment with different glazes: While the Negroni glaze offers a unique and sophisticated flavour profile, you can experiment with other glazes, such as a Spiced Date, Orange, and Whiskey Glaze, a Chilli Jam and Cranberry Glaze, or an Apricot, Whisky, and Star Anise Glaze.