Arguably the centrepiece of most festive tables, we know the Christmas ham can seem a little daunting. That’s why we’ve made this simple three-ingredient glazed ham that will be the easiest, most fuss-free thing that hits your table that day. Dedicate that saved time to some show-stopping hasselback Dutch cream roast potatoes and serve it all with an old/school sweet mustard sauce.
- 3-4kg Christmas Ham
- 150g Hagen’s Honey & Orange Spiced Ham Glaze
- 2kg Organic Dutch Cream Potatoes, washed and peeled
- 1/4 cup of Mount Zero Organic Olive Oil
- 1 tbsp of Mount Zero Pink Lake Salt
- 6 cloves of organic garlic
- 1 tbsp of fresh rosemary, roughly chopped
- 1/2 cup of Saint David Dairy Milk
- 2 eggs
- 4 tbs Saint David Dairy Butter
- Pinch of Mount Zero Pink Lake Salt
- 1/4 cup of sugar
- 1/2 cup plain white or cider vinegar
- 4 tbs dry mustard
- Preheat the oven or kettle bbq* to 160°C and put a rack in the lower third. Remove the packaging from the ham. Line a baking tray with aluminium foil to making it nice and easy to clean up. Place a rack in the tray and get started on preparing your ham.
- Cut a line through the skin all around the shank end. Insert a sharp knife between the rind and fat and run it along to detach both layers. Using your fingers, gently separate the rind from the fat. Peel off and discard the rind. Run knife cutting into the fat layer, being careful not to cut in to the flesh, at 3cm intervals to lightly score diamond pattern all over the surface. Stud each diamond with a clove.
- Using a brush, paint a thin layer of glaze all over the ham. Pour a cup of water into the tray and pop in to the oven. Cook for around 90 minutes, or until warmed through, applying more glaze every 15-20 minutes. The ham should be beautifully caramelised. Allow to rest for at least 30 minutes before carving. The ham is delicious at room temperature on a hot summers day.*using a kettle bbq will free up your oven for the many other things you will inevitably be cooking on the day.
- Preheat oven to 200°C. Larger potatoes can be halved lengthways and smaller potatoes can have a slither of potato removed to create a flat surface. Place each potato, cut-side down, on a board and make thin, evenly spaced cuts at 3mm intervals, about two-thirds of the way through. Using chopsticks as a guide to stop you cutting all the way through is a great hack. Place prepared potatoes in a baking tray and repeat until all are ready to go. Drizzle oil all over, scatter garlic around and sprinkle salt and rosemary over the potatoes.
- Give the tray a little shake and pop in the oven for around 1 hour with an occasional shake of the tray. The potatoes should be crisp and golden brown. Season with a little more salt and some cracked pepper and they’re good to go.
- Crack the eggs into the top of a double boiler, or in a metal bowl over a saucepan of boiling water, and whisk until beaten. Add sugar, milk and mustard, whisk well. Cook over simmering water for around 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring constantly.
- Add vinegar and continue to cook until thick. Remove from heat, stir in butter and salt.