How Long To Cook 5kg Ham In Oven
Step-by-step glazed ham
- 25m prep
- 1h cook
- 12 servings
Recipe may contain soy.
A glazed ham is a sure-fire hit throughout the festive season, and is remarkably simple to make yourself.
- 12 Ingredients
- 6 Method Steps
12 Ingredients
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5.5kg cooked leg ham or picnic ham
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2 tbsp whole cloves
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Juice of 2 oranges
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1 bunch bay leaves
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Tomato relish, to serve
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Glaze
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Rind of 1 orange, finely shredded
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150g dark brown sugar
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1/4 cup Dijon mustard
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Honey mustard
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1/2 cup honey
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1/2 cup Dijon mustard
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2 tbsp chopped herbs (such as dill, chives or flat-leaf parsley)
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Sea salt and ground black pepper, to serve
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Select all ingredients
6 Method Steps
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Using a sharp knife, score a zig-zag pattern around shank end of ham (5.5kg cooked leg ham or picnic ham) . Starting at the bottom of ham, slide your fingers under the skin and work them up between skin and fat, loosening the skin as you go. When you reach the scored shank end, gently pull skin back in one piece and discard.
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Preheat oven to 190C. Using a sharp knife, trim fat layer, if necessary (this is more likely on a picnic ham), so that fat is no more than 5mm deep. Score a shallow diamond pattern in fat, at 1.5cm intervals, without cutting into meat. Stud the point of each diamond with a clove (2 tbsp whole cloves) . Place ham in a large roasting pan. Pour orange juice (Juice of 2 oranges) over ham then pour 1/3 cup water into base of pan.
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For glaze, combine glaze ingredients (Rind of 1 orange, finely shredded | 150g dark brown sugar) and 1/4 cup Dijon mustard in a small bowl (see related recipes for alternative glazes). Brush thickly over ham. Bake ham for 45 minutes, basting with juices occasionally.
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Push an uncooked clove into each of 12 bay leaves and press into ham. Brush ham with pan juices then bake for a further 15 minutes or until glaze is deep brown. If juices in pan evaporate too quickly, add a little more water. Transfer ham to a platter.
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Make honey mustard: Combine honey (1/2 cup honey) with 1/2 cup Dijon mustard in a bowl. Stir in chopped herbs (2 tbsp chopped herbs (such as dill, chives or flat-leaf parsley)) , season with salt and pepper.
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To carve ham, remove cloves and bay leaves. Steady the ham with a carving fork (or use a regular dinner fork) then use a long, thin carving knife to carve thin slices away from the bone, following the grain of the meat. Using the fork, transfer slices to a platter. Continue slicing in the same manner, working around the bone, then turn ham over and repeat on the other side. Serve warm or at room temperature with remaining bay leaves, tomato relish (Tomato relish, to serve) and honey mustard.
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Recipe Notes
Cook's hint: To speed things up, you can score and stud the flesh 24 hours ahead of time then cover with the removed skin. Cover with plastic wrap and refrigerate until ready to glaze and cook.
Cooking: As the ham is already cooked, the purpose of glazing is to add your own flavour notes and to caramelise the fat. If your ham is larger or smaller than ours, reduce or increase the cooking time until you are happy with the level of caramelisation.
Buying ham: Many small butchers cure their own hams, which are worth seeking out for their extra flavour. Butchers typically use spiced brines and rely on the nuances of special woods to smoke their hams, thus producing more complex flavours than mass-produced hams, which often have smoke flavour added and can be overly salty. If you intend to purchase your ham from a butcher, make sure to pre-order it. Full legs of ham range in weight from 7.5-9kg. If this is too big for your needs, opt for a half leg - 4.5-6.5kg. With a half leg you can choose either the shank end, which looks attractive, or the shoulder end, which typically has more tender meat. Picnic hams, so named because of their convenient size (4.5-7kg), are derived from shoulder meat. This cut has received bad press because of its association with ultra-processed small goods, however in the right hands it can be turned into a superb ham. Bangalow Sweet Pork picnic hams are particularly good, and have been partially boned for easy carving. A 5kg ham will serve 12 people, a 7kg ham 16, and a 9kg ham about 24.
Storing ham: Rinse a tea towel, piece of calico or old pillowcase in a solution of 2 cups white vinegar and 2 litres water. Wring out then wrap around ham on the bone and refridgerate for up to 2 weeks. Purpose-made calico ham bags are available from kitchen shops. If fridge space is a problem, remove the meat from the bone in large chunks and refrigerate, wrapped in plastic wrap then foil, or freeze for up to 1 month.
Nutritional Information
Per serving
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Calories
446
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Energy
1865 kj
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Fat
13g
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Saturates
5g
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Fibre
1g
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Protein
67g
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Sodium
4650mg
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Carbs
14g
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Sugar
13g
All quantities above are averages
Image by Andrew Lehmann
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How Long To Cook 5kg Ham In Oven
Source: https://www.taste.com.au/recipes/step-step-glazed-ham/5608075f-c73e-439a-827a-e43c409348e5
Posted by: thompsongreirrom.blogspot.com
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