Chilli Jam Glazed Ham
I love to create a new glaze every Christmas. I was feeling the heat in 2021, so we went with an Asian style glaze. It is amazing. Enjoy.
Every year (almost) I create a new glaze for our Christmas ham and this is the glaze of 2021~ it has been a rough year for all of us, with zero travel and I am clearly just still craving those Asian flavours from Christmas trips past. SO this year it is all about the Chilli Jam recipe from the new book The Weekend Table. (If you don't have it, do not delay, it is still available in good bookstores and HERE.)
I trust you will all have a lovely Christmas, where ever you find yourself this year, and here is to hoping things improve on the travel scene in 2022. (I say this not for a holiday but rather so we can all reunite with our loved ones from elsewhere in this crazy world.)
Merry Christmas and truly...a happy New Year to come.
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Need
- 1-2 cloves garlic
- 50 Grams Chilli Jam Recipe
- 50 Grams honey
- 50 Grams hoisin sauce
- 50 Grams Chinese cooking wine
- 35 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons Chinese five spice powder
- 1 Pinch pink salt flakes BUY
- The whole or half ham of your choice
Do
- 1
Preheat oven to 200°C and line a large baking tray with paper. Set aside.
- 2
Place all ingredients but ham into the Thermomix bowl and cook 8 min/100°C/speed 1/MC off. Taste and adjust if needed.
- 3
Meanwhile, peel the skin from the ham carefully so as to keep the fat layer in tact. Score the fat layer in a diamond pattern but without cutting into the meat. Place onto the prepared tray.
- 4
When the glaze has finished cooking, return the MC to the lid and blend 5 sec/speed 5.
- 5
Brush liberally all over the ham. Place the ham in the oven and set the timer for 30 minutes.
- 6
Every 5-8 minutes remove the ham from the oven and brush with more of the remaining glaze. The glaze will build up and caramelise with time. The more you slather on the meat, the yummier it will be.
- 7
When finished cooking, either serve immediately or allow to cool to room temperature before refrigerating, well covered.
Served with
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!
