Perry Baked Christmas Ham
Preparation and Cooking Time: 2hrs 20mins
- 1 whole leg or shoulder ham (about 5 kg), skin removed (Source good-quality ham from delis and smallgoods specialists.)
- 1.5L dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 6 pieces blade mace (Substitute: whole nutmeg)
- 220g (1 cup) brown sugar
- 2 oranges, 1 juiced, 1 thickly sliced
- ½ tsp mustard powder
- warm potato salad, to serve
- Place ham in a large pan and add half of the perry and enough water to cover the ham (don’t worry if hock isn’t submerged). Cover with plastic wrap and refrigerate overnight.
- Remove ham and discard the liquid. (Alternatively, if you have the time and energy, reduce it down and use it, along with the pan juices, to baste the ham as it cooks).
- Preheat oven to 160°C. Pour remaining Perry into a saucepan, add blade mace, sugar and orange juice. Bring to the boil. Reduce heat and simmer for 10 minutes or until liquid reduces by one-third, then add mustard powder. Place ham in a roasting pan and pour over Perry mixture. Layer orange slices over the top.
- Cover ham with foil and bake, basting regularly with pan juices and removing foil halfway, for 2 hours or until ham has warmed through and liquid is starting to thicken.
- Transfer ham to a plate and cover to keep warm. Place roasting pan over medium heat and cook for 5 minutes or until the liquid is thickened. Strain, then spoon sauce over hot ham and serve as part of the Christmas spread with warm potato salad and a glass of something good.
Recipe adapted from sbs.com.au