Serves: 12 Prep: 10 mins Cook: 1 hour 45 minutes Pair: 2022 Estate Verdelho, 2022 Estate Rose or 2021 Special Release Sangiovese
The favourite way to glaze ham on Christmas Day from the De Iuliis family. The sweetness is balanced our by the ginger zing ready to wow your guests on Christmas day
3-4 kg smoked leg of ham, with the bone in
365 gram ginger marmalade
1/3 cup grated fresh ginger
1 cup Late Picked Semillon
1 cup dry ginger ale
Stir marmalade, ginger, Late Picked Semillon and ginger ale in a small saucepan; bring to the boil
Reduce heat to medium; simmer, uncovered, for 10 minutes or until reduced by half.
Meanwhile, place oven shelf in lowest position. Preheat oven to 180°C.
Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat diagonally at 2 cm intervals to form a diamond pattern.
Place ham on wire rack placed in large baking dish and pop 1 cup of water in the bottom. Brush ham with half the marmalade mixture. Bake ham, basting with remaining marmalade mixture every 15 minutes for about 1 hour and 45 minutes or until glaze is browned lightly.
Using the drippings collected in the baking dish, stir back into any remaining glaze and place in a sauce jug.
Slice the ham and lightly drizzle to sauce over the ham. Enjoy!
Sharp knife for scoring and then for slicing
Large baking dish
If the ham doesn’t fit into your oven, or if your oven is full, bake the ham in a covered barbecue, using indirect heat, and following the manufacturer’s instructions.
Store cold leftover ham in a calico ham bag or clean pillowcase. Ham bags can be purchased from kitchenware stores and major supermarkets If refrigerator space is a problem, remove meat from the bone and refrigerate, covered in plastic wrap, for up to 10 days.