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Ham Glaze

 Makes glaze for 1 whole ham to serve up to 40 people.

1 whole (8-9kg) smoked ham, cooked on the bone
1 cup Wrights Verjuice Chardonnay or Wrights Verjuice Noir

Glaze:
¾ cup Sabato sicilian orange marmalade or Can Bech Orange Marmalade
¾ cup sugar
2 Tbsp Vincotto with fig or Vincotto vinegar
3 Tbsp JLC balsamic honey mustard

Preheat oven to 180°C. Remove the skin from ham and with a sharp knife, score the fat in a diamond pattern. Place ham in a large oven pan and surround with verjuice.

Mix all glaze ingredients together and thickly smear over scored fat. Place in the oven and bake for 1 hour, basting at regular intervals until glaze has caramelised to a golden brown.

Sliced ham can be served hot or cold, accompanied by Julie Le Clerc preserves.

Some tips for storing your ham...

  • Can be stored in the fridge for up to 2 weeks.
  • Cover sliced meat securely with a clean, damp tea towel or piece of muslin, rinsing the cloth every day to keep it moist.
  • Place ham in the coldest part of the fridge.
  • Do not cover with plastic wrap, as this will cause the ham to sweat and deteriorate more quickly.
  • Ham can be frozen (for up to 3 months), wrapped in paper and then securely in foil, however some moisture will be lost on thawing.

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Sabato


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