HOW TO PREPARE A CHRISTMAS HAM
AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…
Filtering by Tag: CHRISTMAS
SWEET CORN WITH HOT CHILLI HONEY BUTTER
RECIPE DEVELOPED FOR CAPILANO HONEY
The perfect side to go with your Hot Chili Honey & Chipotle Glazed Ham, punchy flavours that will get the taste buds dancing and your guests diving in for more and more!
Prep 00:10
Cook 00:15
Serves 6 as part of a shared meal
Super Easy
Ingredients List
6 whole ears of corn
Hot Chili Honey Butter,
4 tbs Capilano Hot Chilli Honey, plus extra for drizzling
75g Pepe Saya smoked butter, room temperature
2 tsp smoked paprika
Sea salt, to taste
75g Greek Feta*, crumbled
1/2 cup coriander, finely chopped
Method
Step 1. Heat a barbecue, chargrill or cast iron griddle pan on medium-high heat. While grill is warming, fold husks back, removing any corn silk, to expose the kernels and tie the husk with kitchen string. Cook corn, turning occasionally, for 10 mins or until lightly charred.
Step 2. While the corn is cooking, prepare the Hot Chilli Honey butter by whipping together all the butter ingredients in a small bowl. Having room temp butter here is key. Cover and set aside until corn is cooked and ready for the butter.
Step 3. Once corn is cooked, tender and lightly charred remove to a serving dish and brush over the room temperature butter, turning the corn to ensure the whole cob is coated. Allow to cool slightly before garnishing with crumbled feta and coriander.
Notes
*Ensure the feta you buy is hard/firm so that you can crumble over the corn.
HOT CHILLI HONEY & CHIPOTLE GLAZED HAM
RECIPE DEVELOPED FOR CAPILANO HONEY
Mix it up this Christmas adding a little spice to your ham! A fun way to theme up your Christmas lunch with my Hot Chili Honey & Chipotle Glazed Ham. Pair this with my Sweet Corn w/ Hot Honey Butter, Feta & Coriander and other choice sides!
Prep 00:20
Cook 01:30
Serves the whole family as part of a shared meal (with leftovers!)
Easy
Ingredients List
1 whole leg ham, on the bone (approx. 9kg)
1/2 cup Capilano Hot Chilli Honey
2 tablespoons chipotle in adobo sauce*
2 tablespoons apple cider vinegar
1/2 tbs ground cumin
1/2 tbs ground paprika
1 tsp ground cinnamon
Sea salt, to taste
Method
Step 1. Preheat your oven to 170°C, to fit the ham you will have to remove all the oven racks from the oven, placing one rack on the bottom shelf of the oven.
Step 2. Remove the ham from its packaging and place it on a rack in a roasting pan lined with foil or baking paper. Use a sharp knife to cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat.
Step 3. Make the hot honey glaze. In a medium-sized bowl, whisk together the hot honey, adobo sauce, apple cider vinegar, ground cumin, paprika, cinnamon, salt, and black pepper. If needed adjust the quantities to taste, depending on your preferred level of heat and sweetness.
Step 4. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.
Step 5. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling. Serve alongside Street Corn Hot Honey Feta Coriander
Notes:
* Chipotle in Adobo sauce can be found in larger supermarket chain stores and speciality grocers. As an alternative you can use your favourite chipotle hot sauce.
MORE FESTIVE RECIPES HERE….
MARMALADE GLAZED HAM
SERVES: 12-14 as part of a banquet
PREPARATION: 35 MINS
COOKING: 50 MINS
WHAT'S IN IT?
500g jar orange marmalade
70g (¼ cup) Dijon mustard
55g (¼ cup) brown sugar
2 tbs apple cider vinegar
6-7kg leg ham
Fresh cherries, to serve
PUTTING IT ALL TOGETHER:
Place marmalade, mustard, sugar and cider in a small saucepan over medium heat. Cook, stirring frequently, for 8 minutes or until sugar has melted and combined. Remove glaze from heat and cool slightly.
Preheat oven to 180C. Unwrap ham, rinse under cold water and pat dry with paper towel. Use a small sharp knife to cut around the shank, about 10cm from the end. Run knife under rind around the edge of the ham. Lift rind in one piece, running your fingers between rind and fat.
Pour 250ml (1 cup) water into the base of a large roasting pan. Place ham on a wire rack in the pan. Wrap the shank in foil.
Brush the surface of the ham liberally with the glaze. Bake on the lower shelf of your oven for 30 minutes; brush again with remaining glaze and rotate 180 degrees. Bake for a further 25 minutes or until golden. Stand for 15 minutes before carving, to serve.
To serve, place ham on a large platter garnished with fresh cherries.
RECIPE NOTES & TIPS:
*Before purchasing your ham, make sure the size of your ham fits in your home oven.
*Wrap the rind of the ham in a damp tea towel. You can use this to store your ham after.