By Johanna Evans
Glaze for Ham Roast (Ginger, Maple & Citrus)
4 steps
Prep:1hCook:3h
This is a Curtis Stone recipe for a ham glaze. You first skin the ham down to the fat and score a pattern, say diamonds, 1 cm deep, then roast the ham on a bed of veg and cover loosely with foil, for required time in 356F oven. See label for time for that size piece of meat.
Updated at: Wed, 16 Aug 2023 19:19:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
20
High
Nutrition per serving
Calories275.3 kcal (14%)
Total Fat14.1 g (20%)
Carbs38.6 g (15%)
Sugars33.3 g (37%)
Protein0.9 g (2%)
Sodium183.4 mg (9%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 180°C (356F) (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run the knife over fat to lightly score all over in a diamond pattern. Place ham in a baking dish with carrot, celery, onion and 1/2 cup (125ml) water. Cover the dish with foil. Bake for 1 1/2 hours.
Step 2
2. Meanwhile, to make the maple glaze, heat a medium saucepan over medium heat. Add the butter and swirl to melt for 3 mins or until butter has stopped foaming and is light golden brown. Stir in the maple syrup, mustard, orange juice and lime juice. Bring the mixture to a simmer and cook for 3 mins. Remove from heat. Stir in the ginger.
Step 3
3. Discard the foil and brush some of the glaze over the ham. Bake ham, basting with glaze every 15 mins, for 1 hour or until warmed through and evenly caramelised. Discard the vegetables.
Step 4
4. Set ham aside for 20 mins to rest. Carve ham and serve with remaining glaze.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
