Tuesday, 28 December 2010
Not a vegetarian post...
Truthfully, we only actually got around to glazing it yesterday.
The reason for this was pure procrastination on my part. Having never done a christmas ham in my life before, or even paid attention the last couple of years when someone was doing it in my vicinity - well, I was nervous.
And since Mainfreight was kind enough to give their employees 4.5 kg cooked hams this year (something the more generous companies do as a tradition) when most companies played the 'recession' card... I REALLY didn't want to mess it up.
On the other hand, I didn't want to approach the whole thing armed with someone else's recipe. Just because I had never done this before didn't mean I couldn't figure it out right?
After much research and discussion with The Man about how this particular cooking process worked, figuring out the reasons behind the various ingredients and tastes, and eventually deciding what we wanted and didn't want.
This is what happened.
Or rather, The Man did.
For the record - The Man did most of this.
I have to make a rather important point though. Christmas traditions in the southern hemisphere should really be rethought. Christmas baking and glazing of hams is all good and well if the temperatures are in the minuses outside. But when it's 30 degrees Celsius and the humidity levels are up in the high eighties, bulk baking is not fun. At all.
Neither is the five hours of heat pumping from your oven while glazing a ham!
I decided I liked a pineapple taste with christmas ham. So we poured about 500 mls of pineapple juice over and around the ham.
...turning it every so often, and replenishing the pineapple juice when it looked like it was necessary.
In the end it wasn't crisping...
...the ham had been in the oven for almost 5 hours...
...and my suggestion of turning on the grill and moving the ham to a higher position in the oven resulted in a burnt (yet surprisingly still not crisp) layer on the top.
After a very intense discussion, The Man and I decided to quit while we were (relatively) ahead.
It was still very yummy!