When it comes to a Christmas – Ham is the gift that keeps on giving. For all things concerning meat – we recommend finding your closest whole body butchery. Ours is Sydney’s Feather and Bone. Feather and Bone are a butchery that pride themselves on their full transparency, short supply chains, pasture-raised and regenerative production. Laura Dalrymple of Feather and Bone shares her tips to glazing the perfect Christmas Ham below.
1 pasture-raised, Feather and Bone ham ~ skinned and scored
1 jar of Feather and Bone Wild Ale & Honey Glaze
1 (or more) bottle of your favourite recreational beverage
Allow 40 mins
Preheat your oven to about 170 degrees.
Take your jar of glaze and your skinned and scored ham out of the fridge and let them come to room temperature.
Pour yourself a drink while you’re waiting – glazing should be fun and stress-free and you want to be nice and relaxed.
Remove the ham from the wrapping, discard the skin and put the ham into a baking tray.
Stir the glaze a little to mix it up and then spoon a generous serving of glaze over the entire ham so it’s nicely covered and the glaze gets into all the creases.
Put the tray in the oven and pour yourself another drink.
Every 15 minutes or so, take the ham out of the oven, baste it with the glaze in the bottom of the baking tray and add another spoon from the jar. Have another drink while you’re waiting – you should be starting to feel quite relaxed by now.
When you see your ham gently browning and the honey caramelising along the ridges of the scores, take it out and let it rest. Resist the urge to nibble at the edges.
Pour yourself another congratulatory drink, you deserve it!
Your hazed glam looks increbly so good and it’s ridiculous that you’re not running Mystery chef instead of that big bloke with the crevice, er, cravat thing and that ridiculously smart chick and the Macaroon man…they’re all amateurs.