Sticky Plum-Glazed Christmas Ham
December 20, 2020
"From our Sunday newspaper The Sunday Times. Times do not include marinating/refrigeration time of 2 hours to overnight."
- Serving Size: 1 (122.4 g)
- Calories 178.9
- Total Fat - 8 g
- Saturated Fat - 2.3 g
- Cholesterol - 43.6 mg
- Sodium - 839.2 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 1.5 g
- Sugars - 10.7 g
- Protein - 10 g
- Calcium - 27.4 mg
- Iron - 1.2 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.4 mg
To make the marinade, place all the ingredients in a food processor and process until smooth.
Use a sharp knife to cut around the ham shank, about 10cm from the end and run the knife around the edge of the ham where the rind meets the fat and slide your fingers under the rind, between the rind and fat, to loosen and remove the rind in 1 piece and score ham fat at 1cm intervals.
Place the ham on a baking tray and pour the marinade over the ham and rub all over and cover with foil and place in the fridge for at least 2 hours or overnight to marinate.
Preheat oven to 200C/180C fan forced.
To make the glaze, place all the ingredients in a saucepan over medium-high heat and bring to a simmer and cook, stirring, for 5 minutes or until thickened slightly.
Use your hands to gently wipe most of the marinade off the ham and discard marinade.
Line a baking tray with 2 layers of foil and transfer the ham to prepared tray and generously brush with the glaze and bake, basting with the glaze every 10 minutes, for 45-55 minutes or until golden.
Decorate the ham by pushing the whole star anise into the fat and serve warm or at room temperature.
NOTES - Instead of plum jam for the glaze, use any flavour of jam you like.
Lining the baking tray with 2 layers of foil will save you from having to scrub sticky glaze off the tray later.
If the glaze starts to burn while cooking the ham, cover those parts with foil and turn the oven down slightly.
Tips & Variations
No special items needed.