How To Glaze a Ham | MEAT AT BILLY'S | Brisbane Home Delivery (2024)

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Glazing is a great option if you’d like to add a bit of extra flavour & theatre to your Christmas Ham.
It’s simple to create a delicious glazed Christmas ham, especially using our very own one ingredient, Peach & Mustard Ham Glaze (see below for product details).

* Remember – the ham is already cooked, you’re simply warming it through and baking on the glaze.

INGREDIENTS
Billy’s Ham on the Bone
1 jarMeat at Billy’s Peach & Mustard Ham Glaze
pastry brush
large roasting dish

METHOD
Prep your ham for glazing by removing the rind and scoring the fat.

Place your ham in a roasting dish & using a basting brush, brush the ham liberally with some the jam mixture. Add 1 or 2 cups of water to the base of the roasting dish.

Bake at 160 degrees for 1-2 hours depending on the size of your ham. A 5kg ham will take approx 1.5 hours. A 10kg ham about 2 hours.

Brush more glaze on every 25 minutes. Keep minimum 1 cup of water in the roasting dish at all times.

INGREDIENTS
5 peaches, halved
kalamata olives
burrata
fresh thyme leaves
1/2 cup extra virgin olive oil (+ extra for drizzling)
3 tbsp malt vinegar
1 tbsp dijon mustard
1 tbsp honey

METHOD
1. Preheat your BBQ.
2. Drizzle peaches with olive oil grill until you have nice black char lines.
3. For the vinaigrette, whisk to combine the olive oil, vinegar, mustard & honey. Taste and season to your liking.
4. Arrange the grilled peaches, olives, thyme leaves & burrata on a plate and drizzle with the vinaigrette.

DO I NEED TO COOK MY CHRISTMAS HAM?

Ourhams arealready cooked, ready to eat when you purchase them.

A ham on the bone is phenomenal served cold, but at Christmas time a lot of people love to glaze their ham and serve it hot.

The process of glazing your ham merely warms the ham through and bakes on the glaze. It creates a lovely caramelised, darkened glaze over the fat on the top of your Christmas ham.

HOW DO I PREPARE THE HAM FOR GLAZING?

With a sharp knife, carefully make an incision through the rind around the hock. You can get creative here and make different patterns if you like.