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Christmas Ham with Blood Orange Marmalade and Cashew Glaze

26/12/2011

12 Comments

 
Christmas Ham with Blood Orange Marmalade and Cashew Glaze
The ham will be served on an attractive platter on Christmas Day. For now, it will chill, covered, in the refrigerator.
As soon as the jar of blood orange marmalade arrived from Red Belly Citrus, I knew I had my ham glaze settled. The glaze is a real cracker; one I have used several times and adapted from a recipe I first saw in Fresh December 2007. 

Instead of using lime marmalade (perfectly lovely), I have used the blood orange and also amended the quantities of the other ingredients to suit our tastebuds. And I left out the Dijon mustard, as Peter cannot stand mustard in any form.

CHRISTMAS HAM WITH BLOOD ORANGE MARMALADE AND CASHEW GLAZE
6.5kg double smoked free range ham*
1/2 cup Red Belly Citrus blood orange marmalade
3 tablespoons soft brown sugar
1 egg, lightly whisked
200g Woolworths Select brand savoury honey cashews

Preheat your oven to 160 degrees C. Using the tip of a sharp knife, cut criss cross into the skin around the bone/shank end of the leg (see pic 3). Then starting at the full end of the ham, work your fingers gently between the skin and the fat. Carefully, and with great patience, work the rind off the ham. Discard the rind. With a sharp knife, score the fat into a diamond pattern, but take care not to cut in deeply. 

Whizz the cashews in a food processor or chop them finely with a knife. Combine the marmalade, whisked egg, brown sugar and half the chopped cashews. Brush generously over the ham. Then sprinkle the remaining cashews over the glaze and press down gently. Pop the ham into your oven and cook for an hour, rotating every 15-20 minutes to assist with even browning. This ham can be served hot or cold. Allow to rest for 10 minutes before slicing and serving. Serves 10-12.

* Shop humane. For information about the RSPCA Humane Farming campaign, visit the RSPCA web site.
Ingredients for the ham glaze
Just a few quality ingredients - the key being the blood orange marmalade and the savoury honey cashews
Free range double smoked ham
Free range double-smoked ham. Remember to shop humane.
Processing cashews
Whizz the cashews in a food processor
The cashews have been processed
Process or chop the cashews to this size
Peel back the skin from the leg of ham
Carefully separate the skin of the ham from the layer of fat. Discard the skin.
How to peel the skin from a leg of ham
I'm ready for my close-up! This is the result of cutting criss cross around the shank end of the leg.
Scoring the fat on a leg of ham
Score the ham fat into a diamond pattern, taking care not to cut deeply
Making the Christmas Ham with Blood Orange Marmalade and Cashew Glaze
Combine the marmalade, brown sugar, egg and half the chopped cashews
Brushing glaze on the ham
Brush the glaze generously over the ham
Sprinkle the glazed ham with nuts
Sprinkle over the extra cashews and press gently into place
Ham glazed and ready to bake
Pop me into a 160 degree C oven for one hour
Christmas decorations
Best wishes for a peaceful and happy Christmas. Season's Eatings from Bizzy Lizzy and Peter xox
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12 Comments
Martyna@WholesomeCook link
23/12/2011 12:49:20 pm

Yay! The blood orange marmalade recipe is out and what a perfect match to a Christmas ham! Delicious!

Reply
Lizzy
23/12/2011 01:18:33 pm

Martyna! Hello lovely. Thank you. I cannot wait to tuck into this ham. Season's Eatings! How's your new place?

Reply
ChopinandMysaucepan link
23/12/2011 02:10:36 pm

Lizzy,

This looks absolutely delicious! We wanted to get figs for our leg of ham this morning but they were so small. Best wishes to you and Pete.

Reply
Lizzy
23/12/2011 04:02:28 pm

Chopinand, thanks so much. Oh, figs would have been lovely! Season's Eatings.

Reply
Jemma x link
23/12/2011 04:20:03 pm

Looks amazing Lizzy!

Reply
Lizzy
23/12/2011 04:45:36 pm

Thank you Jemma... the blood orange marmalade is lovely... and a perfect match with the Woolworths honey cashews

Reply
Barbara link
23/12/2011 04:42:35 pm

It looks terrific Lizzy. I have never added an egg to my glaze. It would create quite a different texture I imagine.

Reply
Lizzy
23/12/2011 04:46:24 pm

Hi Barb, the egg seems to bind it all together. It was in the original recipe and I think it works well, particularly given I leave out the mustardo.

Reply
Carolyn link
24/12/2011 09:38:45 am

It looks like it will be so tasty. I have no idea how you manage to do all that you do and photograph it, write about and then put it into your blog. Thank you for sharing Wonder woman!

Reply
Lizzy
24/12/2011 09:40:59 pm

LOL, you are too funny. Thank you for your kind words. Season's Eatings.

Reply
Sara @ Bellly Rumbles link
26/12/2011 07:36:41 pm

I love blood oranges! What a great marmalade and how perfect is your ham!

Reply
Lizzy
26/12/2011 07:47:03 pm

Well hello Sara! I love them too... do you follow redbelly orange? His products are lovely! Thanks for popping in.

Reply

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