A very simple, but totally delicious answer to glazing a ham. Make it your centrepiece this Christmas...or any other time of year for that matter.
Here is the widely acclaimed Apricot Glazed ham. The classic, sweet fruit flavours work well with the saltiness of the ham. Not just for Christmas time, it would also work well for Easter or any time when you need to feed a crowd. I’m hoping it will be on your table this festive season and beyond.
Need
- 50 Grams dark brown sugar
- 1/2 cinnamon stick
- 1 whole star anise
- 110 Grams Dried Apricot Preserves or purchased apricot jam Recipe
- 70 Grams Sherry
- Pinches pink salt flakes BUY
- 1 Tablespoon grainy mustard
- 100 Grams liquid chicken stock
- Ham on the bone up to 3kg
Do
- 1
Preheat oven to 170ºC. Line baking dish with paper.
- 2
Place sugar, cinnamon and star anise into Thermomix bowl and mill 20 sec/speed 10.
- 3
Add Apricot Preserves, sherry, salt and mustard and cook 5 min/100ºC/speed 2.
- 4
Peel skin off ham, score in traditional diamond pattern and stud with cloves if desired.
- 5
Pour over as much of the glaze as you need to cover without wastage.
- 6
Leave remaining glaze in Thermomix bowl or remove and set aside.
- 7
Bake ham for a time according to its size.
- 8
A good guide is until the fat has a slightly charred, sticky, caramelized look.
- 9
Add chicken stock to remaining glaze in Thermomix bowl and cook 3 min/100ºC/speed 2. Serve over sliced ham.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
