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My first Christmas ham....
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21 replies to this topic

#1 MissButtercup

Posted 16 December 2012 - 02:00 PM

As the title suggests this year I'll be preparing my first Christmas ham but I have a few questions I hope you can help with;

1. I would like to buy a boneless ham, how does this vary from a whole leg! What's the best piece of ham to buy?

2. What's your favourite glaze? I am thinking that I might try something with my new favourite juice, Charlie's Peach & Passionfruit lemonade, do you think this would be ok to substitute for the traditional orange juice? Would it work and what would you put with it?

3. How do you prepare your ham?

ETA - 4. Can I freeze a ham between now and Christmas? Going in for a c/s this week so need to be organised.

TIA

Edited by MissButtercup, 16 December 2012 - 02:12 PM.


#2 FeralProudSwahili

Posted 16 December 2012 - 03:15 PM

I usually just get a free range half leg of ham from the local butcher. Not sure about boneless ham, sorry! Will be watching this thread as I am doing a glazed ham for the first time this year and I haven't yet decided on a glaze- will probably do a honey and mustard one...

#3 ~Supernova~

Posted 16 December 2012 - 03:18 PM

Honey and mustard (with accompanying herbs and spices) is always a winner. I don't think I would personally mix peach or passion fruit flavour with ham...but you never know, it might be awesome!

I'd also buy it on the bone. Any reason you want boneless?

You absolutely can freeze ham, but I prefer not to.

Not much help am I? Tounge1.gif



#4 FiveAus

Posted 16 December 2012 - 03:44 PM

One thing I found with freezing ham is that it very quickly takes on a "freezer" taste. I've used the frozen ham in cooking, but I don't like it just to eat because of the funny freezer taste. I don't know how to avoid it either.

#5 FeralCrazyMum

Posted 16 December 2012 - 03:49 PM

I order one from the butcher and pick it up a few days before Christmas. I've never done anything to it.

Wouldn't freeze it, and the boneless ones aren't as good (IMO).



#6 Jenflea

Posted 16 December 2012 - 03:54 PM

I saw Coles had ready made pouches of glaze for ham a few weeks ago. Orange and balsamic vinegar I think. Maybe around the $3 mark. Buy one and do it that way original.gif Glaze ready in the fridge to go on the day, ham to be picked up by someone else!

Actually, if you;'re going in for  C/S, why are you doing Christmas lunch? Won't you need a bit of recovery time and to NOT be lifting heavy pans of ham etc?

#7 wilding

Posted 16 December 2012 - 03:58 PM

QUOTE (Jenflea @ 16/12/2012, 03:54 PM) <{POST_SNAPBACK}>
I saw Coles had ready made pouches of glaze for ham a few weeks ago. Orange and balsamic vinegar I think. Maybe around the $3 mark. Buy one and do it that way original.gif Glaze ready in the fridge to go on the day, ham to be picked up by someone else!



That's what I used last year and found it tasty. I brought another one for this years ham.

#8 asdf89

Posted 16 December 2012 - 04:11 PM

If you wanted to use fruit juice, my mother did a ham with apricot nectar last year... similar to this one http://www.porkbeinspired.com/RecipeDetail...glazed_Ham.aspx

but she didn't add ground cloves to the glaze, but use whole cloves to decorate the ham (like this http://www.odt.co.nz....506a75dfbd.JPG)

very tasty!

ETA: if you purchase your ham now if should keep in the fridge:

'To store ham on the bone, wrap loosely in a clean tea towel or pillowcase which has been rinsed in water and wrung out tightly. Change the tea towel every day and the ham will keep well. Store ham in refrigerator; the air must be able to circulate around the ham, so do not have a tight covering. Do not store ham in its original packaging.'

There are a few more hints on storage and prep here: http://aww.ninemsn.com.au/food/cookingtips/775617/ham-hints

Edited by asdf89, 16 December 2012 - 04:17 PM.


#9 ~Supernova~

Posted 16 December 2012 - 04:13 PM

QUOTE (FiveAus @ 16/12/2012, 03:44 PM) <{POST_SNAPBACK}>
One thing I found with freezing ham is that it very quickly takes on a "freezer" taste. I've used the frozen ham in cooking, but I don't like it just to eat because of the funny freezer taste. I don't know how to avoid it either.


This is the issue I have. For Christmas day, all my family "contribute to lunch. My sister wants to bring her frozen ham from Chrisco, but I said I would rather buy a fresh one at my own expense. It just never tastes nice.

#10 MissButtercup

Posted 16 December 2012 - 05:03 PM

Jenflea - parents are coming for dinner but we're off to friends for lunch so i will only be doing a platter. I am going to take some of the ham on the platter for lunch and the rest will be for dinner. DH will be helping out tho (or he better be wink.gif ) parents will be traveling 3hrs on the day so won't be too much help I wouldn't think.

So it sounds soo far that freezing is out but glad to hear the ham should last in the fridge anyway until Christmas.

I thought boneless just for easy of carving and to save room in the fridge... Better just to go a leg?

Edited by MissButtercup, 16 December 2012 - 05:17 PM.


#11 noonehere

Posted 16 December 2012 - 05:12 PM

Dam... I bought a 800gram boneless sweet smoked ham fortnight ago and froze thinking it will be fine...

Since only myself and DD will eat it seems like a waste to buy another  if its gonna taste like crap  cry1.gif cry1.gif

what about if its heavily glazed? (we use the coles already made stuff)

#12 WYSIWYG

Posted 16 December 2012 - 05:29 PM

We get the small boneless ham loins from Coles, we get one every other week and we love it. I also wouldn't freeze them, and I am no help with the glaze. The use by dates on the small hams we get have been about a month or two, so you could definitely get one now and it will be fine on Christmas Day.

#13 JillyJellyBean

Posted 16 December 2012 - 05:38 PM

I would go bone in. The texture and taste are much nicer.

If you have a fav juice Id try reducing it on the heat for a bit and see if you can get a decent tasting syrup out of it. Otherwise, the pre-made stuff sounds delish.

#14 Fenrir

Posted 16 December 2012 - 05:51 PM

Nigella does a good glaze that has redcurrant jelly in it and is really simple.

You will need to remove the skin and score it in a diamond pattern. Then put a whole clove in each diamond.

The glaze is:

4 tbsp redcurrant jelly
1/2 tsp cinnamon
1 tsp paprika
1 tsp red wine vinegar

Put this all in a saucepan and heat until bubbling and then let it reduce to a syrup. Pour over the prepared ham and bake for 15 mins at 230'C.

Delish


#15 Feral Grey Mare

Posted 16 December 2012 - 05:55 PM

QUOTE (Mareek @ 16/12/2012, 05:13 PM) <{POST_SNAPBACK}>
This is the issue I have. For Christmas day, all my family "contribute to lunch. My sister wants to bring her frozen ham from Chrisco, but I said I would rather buy a fresh one at my own expense. It just never tastes nice.



Agree with the no freeze rule. Not just the taste but the texture isn't quite the same when thawed.

#16 Bodacious Prime

Posted 16 December 2012 - 06:09 PM

I haven't done one for a while but I used to do them for work and we'd go through a whole ham a day for hot rolls in December.
I think brown sugar, honey and fruit juice is a good place to start and then you can add some different flavours according to your own taste.
On the bone will always have a much better favour. Choose one where the rind covers a large portion of the side of the ham. Remove the rind, being careful to leave all the fat in place. You can usually start with a knife and then use the tips of your fingers under the rind to gently ease it off. Then score the fat with a sharp knife, deep enough so that your knife just very slightly penetrates the flesh under the fat. Then bake and baste the heck out of it until you're happy with the colour.
Yummo!

#17 FiveAus

Posted 16 December 2012 - 06:45 PM

QUOTE (Old Grey Mare @ 16/12/2012, 06:55 PM) <{POST_SNAPBACK}>
Agree with the no freeze rule. Not just the taste but the texture isn't quite the same when thawed.


Yes.it seems that freezing it breaks down something and gives it a spongy texture, which adds to the slightly unpleasant taste. I've found cooked chicken is the same.....I've tried freezing whole BBQ chickens and they take on the same freezer taste and slightly spongy texture. At least with chicken, I can use it in risottos so it's not wasted.

#18 Funnington

Posted 16 December 2012 - 06:52 PM

I've pre-ordered a free-range, local ham on the bone.  It will be around 2-3 kg at $29.00 per kilo.  I think this is very reasonable given the quality.  (I buy this ham sliced throughout the year and it is sensational).  It's very unlike the supermarket mass produced hams that are spun on the bone and imported sick.gif

I won't pick it up until next Saturday and just keep it in the packaging until Christmas Eve.  

I've been using the same glaze for the past four years, it's beautiful.  Just a mixture of orange marmalade, dijon mustard, grain mustard and sea salt.  I remove the rind and cut a diamond pattern.  Apply the glaze and cook on about 180 degrees for an hour or so (or longer, depending on the size).  Every now and again I'll keep glazing it to keep it moist as the marmalade has a tendency to burn.

#19 Cherish

Posted 16 December 2012 - 07:32 PM

I wouldn't freeze ham like that cows my butcher said its an absolute travesty and makes
it taste like sh*t Tounge1.gif

#20 Fenrir

Posted 16 December 2012 - 08:01 PM

QUOTE
unlike the supermarket mass produced hams that are spun on the bone and imported

Ham on the bone cannot be imported. It can only be imported if it is off the bone.

#21 Funnington

Posted 16 December 2012 - 08:22 PM

QUOTE
It can only be imported if it is off the bone


I was told it was spun on a bone, maybe I've been duped.  But, it's horrible whatever meat it is ohmy.gif  Definitely worth investing in a good ham.

Ew, people actually freeze hams?  That's why I arrange to collect my ham the closest day to Christmas.

#22 ponky

Posted 16 December 2012 - 08:37 PM

I ordered my ham from the butcher and pick up Christmas Eve.  

My glaze is brown sugar, cardamom pods, whole grain mustard.  Then pour over a can of Guinness  and baste.  Yummo


Make sure you have a ham bag and soak it in vinegar and wring it out and your ham will keep for days.  Just make sure the bag is kept damp.






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