This delicious glaze from James Lawrie, Stadium Club chef de cuisine at Adelaide Oval, incorporates cherries, strawberries and cinnamon to give your Christmas ham a truly festive flavour.
Ingredients
3kg ham
2kg cherries
100g ginger
1.5kg caster sugar
5 punnets strawberries
2 cinnamon sticks
300ml water
Method
Glaze
De-seed the cherries with clean hands (wear gloves to avoid staining hands).
Grate peeled ginger, then combine with sugar, whole strawberries, cinnamon, water and de-seeded cherries.
Bring glaze to a simmer; reduce until a sticky, thick glaze is achieved.
To test if your glaze is the right consistency, remove a hot spoonful and refrigerate till cold. When your sauce is cold, your glaze should be able to slowly run off the spoon when held vertically.
Ham
Score the ham in a cross pattern.
Place on a baking tray with grease-proof paper on the bottom and a little water to avoid sauce burning.
Apply the cold glaze nice and thick.
Bake ham at 160C; reglaze the ham every 15 minutes. Rotate ham as required to avoid hotspots in your oven.
Bake your ham until centre is warm.
Serve sliced or carve to order on your Christmas buffet.
