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MY MOTHER’S CHRISTMAS HAM
INGREDIENTS SERVES UP TO 20 8kg leg of ham 2 tablespoons Dijon mustard 1/3 cup brown sugar 2 x 450g cans pineapple rings in syrup, drained, syrup reserved whole cloves 20 cherries, halved and pitted 100g butter juice of 1 orange ¼ cup whisky (Glenmorangie) 1 tablespoon honey 1 tablespoon marmalade
We all have our special dishes to make for the family Christmas feast. I’m usually in charge of turkey with peach and pine-nut stuffing, parsley, sage, rosemary and thyme. Sister Kaye does a colourful array of roast vegetables; being the artist she is, the platters are paintings with all the colours of the rainbow. Sister Jep is the trifle specialist and everyone looks forward to that all year long. EJ and young Jim prepare the salmon, Mahalia is on the greens and brother Richard is in charge of bread and cheese.
The other must-have, much-loved dish is Christmas ham. This was left up to our mum, who sadly left us a few years ago. We take turns to make this now, and not much has changed from her original recipe, which she used for sixty years.
METHOD 1. Preheat the oven to 150°C. Carefully ease the skin from the ham, leaving an even layer of fat over the meat. Take the skin off the leg of the ham.
2. Rub the fat with a thin layer of Dijon mustard, then rub with half the sugar. Score the fat in a diamond pattern.
3. Use toothpicks to attach the pineapple rings all over the ham. Push cloves in the spaces left in between the rings. Use more toothpicks to attach a cherry in the centre of each pineapple ring.
4. Place ham in a large roasting pan.
5. Melt the butter and remaining sugar in a saucepan over medium-low heat. Add the syrup from the pineapple. Stir to dissolve the sugar, then slowly bring to the boil. Add the orange juice, whisky, honey and marmalade. Simmer for 10–15 minutes, stirring often to prevent it catching and burning, until reduced and thickened. Taste and add salt or sugar as you feel might be needed.
6. Drizzle half the glaze over the ham. Bake for 1 hour, basting with more glaze every now and then.
7. Increase the temperature to 160°C. Bake for a further 30 minutes. Keep stirring around the leg and basting with the rest of the glaze so that the ham does not dry out. The edges of the pineapple rings should be dark and caramelised but not burnt, or they will be bitter.
8. Transfer to a flat platter and decorate with a wide ribbon and branches of bay leaves around the bone. Pour the remaining glaze over the ham and add any remaining pineapple rings.
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