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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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
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.
