84 Glazed Christmas ham A glazed Christmas ham makes a METHOD perfect edible table centrepiece. Place the cinnamon, cardamom and fennel seeds in a medium saucepan and dry Its orange andspice glaze will mkea roast the spices over induction level 8 or FlameSelect® gas cooktop, level 9 for 5 your home smell of Christmas and minutes or until aromatic. Place the spices in a piece of muslin cloth and tie into will put you in the festive spirit. a pouch. Return spice pouch to the saucepan, add the orange zest and juice, sugar and butter. Bring the glaze to a boil on induction level 8 or FlameSelect® level 9. Reduce heat and simmer for 10 minutes. Reduce heat to low while preparing the ham. Remove the skin of the ham by first cutting around the leg, 10cm from the end. Using a sharp knife, run the knife tip under the skin to make a 10cm slit to fit your fingers. When you have a good grip of the skin pull the skin back, it should pull Oven setting: CircoTherm® and VarioSteam back easily. Use a knife if needed, ensuring little fat is removed. Score the fat with incisions 2cm apart in one direction, then again in the other Serves: 20–30 direction which will give a diamond pattern. Push the cloves in the corner of each Preparation time: 30 minutes diamond all over the top of the ham. Cooking time: 2 hours Level of difficulty: Easy Place the ham on a wire rack, on top of a universal tray lined with baking paper. To stop the ham from moving you can use crushed foil placed on each side. Remove glaze from the heat and using a pastry brush, coat the top of the ham INGREDIENTS with the first layer of glaze. 2 cinnamon sticks Place ham in the oven and select CircoTherm® at 140°C with a low level of steam. 6 cardamom pods, cracked with the back of a knife Set cooking time for 2 hours. Set minute minder for 30 minutes and then baste 1 tbsp fennel seeds ham again. Reset minute minder and repeat every 15 minutes until all the glaze 2 oranges, zest andjuice has been used and ham has cooked for 2 hours. Remove ham from oven and 250g brown sugar rest for 30 minutes before serving. 50g butter 4kg Christmas leg ham, on the bone NOTE Whole cloves, to decorate The glaze for the ham can be made a day in advance. Reheat over a low heat before using. THE NEFF AUSTRALIA COOKBOOK MAINS A M T S I R H C E P I C E R S