Don’t be a turkey: have ham this Christmas

Mike McEnearney’s Glazed Haverick Christmas Ham with Cumberland Sauce

Mike McEnearney’s Glazed Haverick Christmas Ham with Cumberland Sauce

I’m part-Pom, have  lived in Sydney for 15 years, and have never quite worked out what’s the score on the Christmas lunch front. On those Christmas days when i’ve cooked turkey and trimmings, it’s ended up being a sweltering 30-degree-plus day and i’ve spent hours melting in the kitchen in a self-induced, frazzled, festive food-a-thon that i can’t wait to end. When i’ve scaled back the festive prep and decided to picnic it, it’s ended up drizzling outside and Plan B of picnicking indoors just hasn’t cut the mustard (hot English, please!). If i’ve been relying on the BBQ — spent days marinating great hunks of meat in advance — you can guarantee the heavens opened and temperamental Sydney has rained on my festive parade.

This year i’m putting my trust in another Christmas hero. Ham. Not the naff pre-sliced stuff, but a big, fat leg of it that has been smothered in ingredients that catch and caramelise when baked in the oven to deep-brown gloriousness. 

I’ve never quite got what all the ham fuss was about, to be honest. When Aussies waxed lyrical about legs of ham, the Pom in me has dutifully tuned out and thought “get yourself a turkey, stick it in your cake-hole, and shut up”.
But having just done a Christmas ham practice run, i think i’ve seen the sparkling, flashing, festive light.

Ham can be picnic-boxed up, carved on a platter and served alongside all those heavenly summer salads that lend themselves to long Sydney, boozy lunches. It can star beside roast turkey, or sail solo through a Christmas lunch — the hero in its own right.

I was gifted a 100 percent Australian, free-range leg of porkiness from Haverick Meats, and i’ve pinched this recipe for Glazed Ham with Cumberland Sauce from Mike McEnearney of Kitchen by Mike. Bring on Christmas lunch!

Glazed ham

Ingredients
1 whole free range Haverick Meats leg of — cooked
30 whole spice cloves
1 jar of Hot English mustard
150g brown sugar
150ml Cumberland Sauce (see below)

Pre heat oven 220c
Remove the skin of the ham by placing your hand under the skin and sliding it between the fat and the skin/
Trim the fat off with a knife.
Cut a lattice in the fat, being careful not to cut into the meat.
Place a clove at each intersection.
Rub the ham with mustard paste.
Sprinkle with sugar.
Bake on a cake rack sitting in a baking dish with a puddle of water in the bottom.
Bake until the sugar has melted and lightly caramelised with slightly burnt edges.
Remove from the oven and rest for 10 minutes.

Cumberland Sauce
Ingredients
3  small shallots
1 orange
1 lemon
15g ginger
125g red wine or port
250g red currant jelly

Finely chop the shallots and blanch in hot water.
Zest the orange and lemon in to fine strips and blanch in hot water.
Slice ginger into fine julienne and combine with the juice of both fruits.
Mix together all ingredients (minus the blanching waters) in a small pan, and simmer until it has reduced in volume by half and is syrupy in texture.
Adjust seasoning with salt and pepper and allow to cool.
Serve with slices of glazed leg ham.

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14 Comments

Filed under Recipes

14 responses to “Don’t be a turkey: have ham this Christmas

  1. lizzygoodthings

    Aw, lucky you, Rachel! Love your recipe…. my (free range) ham is just waiting for Christmas Eve! Season’s eatings to you, my friend.

    Like

  2. Oh to be in the sun at Christmas…but, Er,,,you said it might rain? Ok we’ll stay put in good old blighty and maybe have that Burmese Curry to break away from turkey! Loving the ham😄

    Like

  3. Lindi Sheehan

    Yum, we may need to use your idea for the ham.

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  4. Your ham sounds wonderful! I did a ham for Thanksgiving and I want another one for Christmas. I brined the turkey and I wasn’t a fan. 🙂

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  5. Sounds great. Surely someone needs to invent a version of the Turducken with a ham as the fourth component? Now, there’s a challenge.

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  6. grabyourfork

    We always have a ham at Christmas – it definitely suits our weather a lot more than a hot roast! And glazing it makes all the difference!

    Like

  7. merry christmas FS! we grew up in western sydney, hot hot hot – so we had cold ham and salads, and ice cream pudding!
    have a lovely holiday FS, and thank you for some thought provoking food conversations this year. here’s to many more in 2014 XX

    Like

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