Christmas Ham

You can’t have a good old Kiwi Christmas without one! A Hellers Premium Leg Ham 97% Fat Free tastes absolutely delicious, but can only be improved by one thing… a sticky, sweet glaze which pairs perfectly with the natural saltiness of the ham!

How to glaze a ham:

1. Take the ham out of the packaging.
2. With a sharp knife, score the ham in a cross-hatch pattern (or use diagonal lines if doing a cross-hatch pattern is too difficult). Score deep enough to cut through the fat, but not into the ham meat below.
3. Glaze the ham with a glaze of choice. We recommend the glaze below, but feel free to use whatever glaze is in your favourite cook book. Save any glaze for later.
4. Cook the ham for approximately 10 minutes per KG at 160°C to set the glaze or 20 minutes per KG if you want to serve the ham hot.
5. Throughout the cooking time brush over any leftover glaze from before or spoon over any of the delicious juices from the pan to give the ham a golden glow.
6. Serve the ham hot or cold with other festive lunch foods.
7. Any unused ham can be stored in the fridge wrapped in a damp muslin bag or clean tea towel soaked in water.

Brown Sugar Glaze:

Ingredients:

• 1 ham
• A small handful of whole gloves – about 70
• 1/2 cup soft brown sugar
• 1/4 cup maple syrup or golden syrup
• 1/4 cup rum, pineapple juice or apple juice

Method:

1. Make the Brown Sugar Glaze by mixing the brown sugar, maple syrup and rum together.
2. Once the ham has been scored with a sharp knife (as above) insert a whole clove into each of the points where the cross-hatching intersects.
3. Brush the ham over with the Brown Sugar Glaze.