Justine Schofield’s Christmas Ham Recipe

by Katrina - The Organised Housewife

Are you looking for the perfect Christmas ham recipe? Justine Schofield’s Christmas ham recipe is delicious and the perfect centrepiece! 

Just in time for Christmas, cook, author, TV presenter and MasterChef Australia alumna, Justine Schofield has today shared her secret to putting on the ultimate Christmas feast – A gloriously glazed 100 per cent Australian ham as the centrepiece. I remember watching Justine on the first Masterchef series years ago! She was so inspiring to watch and I loved her everyday, achievable recipes. This decadent Glazed Christmas Ham recipe is perfect for long-time traditional Christmas ham cooks as well as those looking to glaze a ham for the first time.

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Justine Schofield’s Glazed Christmas Ham Recipe

  • Author: Katrina
  • Cook Time: 45 minutes
  • Total Time: 45 minutes

Ingredients

Scale
  • 1 x 8-10 kg whole Otway Pork ham leg
  • Cloves, to stud (optional)

Glaze

  • 1 tsp. Chinese 5 spice
  • 3/4 cup marmalade
  • 3/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tablespoon Dijon mustard

Instructions

  1. Remove ham from the fridge 1 hour before baking.
  2. Preheat the oven to 180°C and lower the rack to the bottom shelf.
  3. Cut around the hock, and with the tip of a small knife, loosen the rind. Carefully peel rind back with the knife and your hands, ensuring the fat is kept intact.
  4. Score a criss-cross pattern in the fat (stud with cloves if you like at this stage). Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crust.
  5. Place the ham on a rack in a large baking tray that’s lined with foil (this will make washing up much easier).
  6. In a small saucepan, add the glaze ingredients and bring to the boil, whisking to combine well. Cook for 5 minutes or until thick.
  7. Using a pastry brush, dab half of the glaze over the ham. Add 1 cup of water to the tray.
  8. Bake in the oven for about 45 minutes basting every 10-15 minutes until a thick, glazed crust forms.
  9. Rest for at least 30 minutes before carving.

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