Christmas Ham 🎄🥂

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 🥣, never can you have enough Ham!
 
Or if you’re my sister, also a dislike! 😣
 
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
 
White/chilled: Rose works very well with ham as well but also French styles like Viognier.
 
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 180°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 now 🥂🎄😅😋😊

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
 
White/chilled: Rose works very well with ham as well but also French styles like Viognier.
 
Kelly and Mike agree with Sparkling Shiraz Chilled!!
 
 

Join The Collective

Join Now

Subscribe for offers and news

Latest from the Piper Blog