Easter Ham with Peachy Cinnamon Glaze RecipeOrigin: America Period: Traditional |
Ingredients:
1 fully-cooked ham (about 6 or 7kg)
Easter Ham with Peachy Cinnamon Glaze Preparation:Method:Note that the glaze should be made a day or two ahead of time to mature, so allow an extra day for peparation. Begin with the glaze: Combine the sugar, vinegar, sultanas, colves and cinnamon in a heavy-bottomed pan and cook over low heat. Incerease to a simmer then cover the pan and allow to cook for about 10 minutes before adding he peaches. Remove the lid and continue to simmer until the glaze has reduced down to about 360ml (stir occasionally to prevent scorching). Take off the heat and transfer to a bowl. Allow to cool then cover and refrigerate for between 1 and 2 days, or until needed. Bring to room temperature before using. When ready, prepare the ham. Cut away any rind and all but 5mm of the fat covering the upper surface of the ham. Take a sharp knife and score a 5mm deep diamond pattern in the remaining fat. Transfer the prepared ham to a shallow baking pan then add the chicken stock and transfer to an oven pre-heated to 160°C. Bake for about 2 hours, basting every 15 minutes with the pan juices. Remove from the oven and tip out or spoon off the pan juices. Spread the glaze over the top of the ham then return to the oven and bake for about 45 miutes, or until the glaze is a light, golden, brown. Remove from the oven, cover and set aside to rest for 20 minutes before carvnig. Find more Easter Recipes Here |
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