Glazed Ham was something I hadn’t experienced growing up and until I created this Thermomix recipe I couldn’t wrap my head around why people loved baked ham so much… I loved it so much it features in my cookbook SkinnyEntertaining!
I know Baked Ham is a holiday tradition in many households, so it is fitting that it is our 1st Day of Christmas recipe for 2022!
Some tips from Hollywood…
- You can prepare the ham the day before ready to bake/smoke on Christmas Day or I like to bake it the day before and serve the Glazed Ham cold for croissants Christmas morning and as a cold meat for Christmas lunch.
- The best part of having a baked ham is the left overs!! Check out some recipes to use it in here.
- If you need to cater for vegans or vegetarians, why not try a Baked Glazed Watermelon?!? Cut the rind off a whole watermelon and rub with Texas Black Beef Rub or Ace of All BBQ Rub. Smoke or bake the same as the ham. Double the Worcestershire sauce, reduce the maple syrup to 50 g and follow the Ham recipe.
Ham Storage Tips
Thanks to Kris Kalleske, here are some Glazed Ham Storage Tips:
- Any smoked ham on the bone needs to be kept in a ham bag or an old clean pillowcase will do the job. You need to drench the bag in clean water with a good splash of vinegar. Wring out but keep the bag quite damp.
- This keeps the meat from getting slimey or any bad bacteria growing. You should repeat this process every 2-3days.
- Once you have baked your ham, presented & served, then straight into the ham bag & fridge.
- If wanting to serve warm then you should slice off as needed & only warm the sliced off ham not the whole leg again.
- Over time if glazing it really seeps into the ham & adds extra flavour.
Ingredients
- 1 leg ham - on the bone
- 150 g maple syrup
- 50 g dijon mustard
- 50 g Worcestershire sauce
- 1/2 tsp cinnamon powder
- 1 packet cloves - (the spice)
Instructions
- Preheat oven to 160°C. Prepare a roasting tray by putting a layer of baking paper on the bottom.
- Prepare ham by carefully removing the rind with a sharp knife. You want to make sure you keep the fat attached to the ham meat. Discard the rind. Score the fat in a diamond pattern, about 1 cm deep. Press cloves in to the corners of each diamond.
- Add maple syrup, dijon mustard, worcestershire sauce and cinnamon powder to mixer bowl. Cook for 4 min/100°C/speed 1/MC off.
- Blend glaze for 5 sec/speed 7/MC on.
- Put ham in baking dish and glaze with 1/3 of the glaze using a kitchen brush. Pop it in the oven for 1 hour and 20 minutes, glazing the ham every 20 minutes.
Notes
The nutritional information for this recipe is for the glaze only.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 483kcal | Carbohydrates: 115g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1074mg | Potassium: 807mg | Fiber: 3g | Sugar: 95g | Vitamin C: 7mg | Calcium: 246mg | Iron: 3mg
This recipe features in SkinnyEntertaining with a number of dietary variations.
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