CHRISTMAS HAM WITH TAMARIND AND GINGER GLAZE

Who doesn’t love a gingery sweet and sour glaze with their Christmas ham? This punchy glaze uses the legendary Jenny’s Kitchen Tamarind Chutney to add delicious depth of flavour – you can even dial up the heat with the medium or hot options. This amount will make enough to glaze 1 large half ham.

Prep:
5 mins
Cook:
2.5 hours
Serves:
10-12

Ingredients

1 Freedom Farms Champagne Half Ham

Glaze:

½ cup Jenny’s Kitchen Tamarind Chutney

200ml bottle Fever Tree ginger ale

½ cup sugar

5cm piece ginger, finely grated

Method

Take the ham out of the fridge 1 hour before baking to bring it up to room temperature. Preheat the oven to 160°C.

To make the glaze, combine all the ingredients in a saucepan and bring up to a simmer. Cook for 10 minutes and allow to cool before using.

Using a sharp knife, carefully remove the skin, then score the fat of the ham. Place the ham in a large roasting dish and add 1 cup of water. Brush half the glaze over the ham and transfer to the oven.

Bake for 2-2.5 hours, depending on your ham’s weight (allow 15 minutes cooking time for each 500g of meat). Baste every 30 minutes or so with the remaining glaze. If the ham starts to darken too quickly, loosely cover it with foil or baking paper.