In many households Christmas is not complete without a perfectly glazed ham, this one uses marmalade for a citrusy sweetness and shine.
On Christmas Day it is easy to look at that the glistening glaze on the mouthwatering Christmas ham and think that there is no way that anything will be leftover – but to our surprise every single year we end up with more ham than we can shake a stick at. This leaves us confronted with the big question: what do you do with leftover Christmas ham?
Thankfully, our Test Kitchen experts are no strangers to all things Christmas ham, from how to choose a ham for your Christmas feast, to glazing and cooking your Christmas ham, and even how to cut your baked Christmas ham. And, after the big day is over and the dishes are licked clean – how to store your Christmas ham in the fridge, and recipes for helping you make short work of the Christmas ham leftovers.
Looking for more Christmas ham ideas? Check out our collection of mouthwatering glazed Christmas ham recipes.
How to keep leftover Christmas ham in the fridge:
To store ham on the bone it needs to be wrapped in a seasoned cloth. Ideally, a clean tea towel, a clean pillowcase, large piece of calico fabric, or a purpose-made ham bag (get yourself one here). Rinse your cloth of choice in a solution of two cups white vinegar and two litres of water and allow it to dry before wrapping the whole ham in the fabric before storing in the fridge.
Of course, around Christmas it can be hard to find room in the fridge to accommodate a whole ham leg. If this is the case, you can remove the meat from the bone in large chunks and store, wrapped in plastic and then foil, in the fridge or freezer.
Ingredients
Method
Marmalade-glazed ham
Preheat the oven to 180°C (160°C fan-forced).
Cut through rind about 10cm from shank end of leg in decorative pattern. Run thumb around edge of rind just under skin to remove rind. Start pulling rind from shank end to widest edge of ham and discard rind.
Using sharp knife, make shallow cuts in one direction diagonally across fat at 3cm intervals, then shallow-cut in opposite direction, forming diamonds. Do not cut through top fat or fat will spread apart during cooking.
Stir marmalade, sugar and juice in small saucepan over a low heat until sugar dissolves.
Line a large baking dish with overlapping sheets of baking paper (this will make cleaning the dish easier). Place ham on a wire rack in baking dish. Brush ham well with marmalade mixture and cover shank end with foil.
Bake ham 40 minutes and decorate with cloves. Bake a further 40 minutes or until browned all over, brushing occasionally with glaze during cooking. Serve warm or cold.
You can also use lime or blood orange marmalade.
Note
