Christmas Ham πŸŽ„πŸ₯‚

My personal favourite at the Christmas table, and the one the kids will eat. Ham seems to taste even better the day after with some salad or in a toastie sandwich, or made into Pea and Ham soup πŸ₯£, never can you have enough Ham!
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Or if you’re my sister, also a dislike! 😣
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Red: Again look for the lighter style reds such as Pinot Noir, or Italian styles Nebbiolo (bit full bodied if you prefer that) & Chaffey Bros Grenache
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White/chilled: Rose works very well with ham as well but also French styles like Viognier.
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Kelly and Mike agree with Sparkling Shiraz Chilled!!
Of course, though I make this the night before Christmas so I can drink the Champagne on Christmas Eve

Ingredients

  • Leg of Ham
  • 1-1/2 cups champagne or Australian sparkling (just get a couple of bottles in case)
  • 3/4 cup packed brown sugar
  • 4-1/2 teaspoons honey
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground mustard

Method

STEP 1:

Preheat oven to 180Β°C. Carefully remove the rind from the ham, making sure you don’t trim off too much of the fat. Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep (take care not to cut all the way through to the meat or the fat may fall off during cooking).

STEP 2:

In a small saucepan, combine the remaining ingredients. Bring to a boil; cook until glaze is reduced by half. Remove from the heat.

 

STEP 3:

Baste ham with glaze; bake 30 minutes longer, basting twice with glaze. Serve with remaining glaze.

 

Drink the Champagne nowΒ πŸ₯‚πŸŽ„πŸ˜…πŸ˜‹πŸ˜Š

When pairing at the Christmas table try;

Red: Again look for the lighter style reds such as Pinot Noir, or Italian styles Nebbiolo (bit full bodied if you prefer that) & Chaffey Bros Grenache
Β 
White/chilled: Rose works very well with ham as well but also French styles like Viognier.
Β 
Kelly and Mike agree with Sparkling Shiraz Chilled!!
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