Time to think about ordering that ham.
It’s the centrepiece of the Christmas table and the basis of so many “Don’t really want to cook” meals in the days afterwards.
Real ham, on the bone. You probably only do real ham on the bone once a year, so make it worthwhile. Make sure you get a good one.
That’s where we come in. We’ve been choosing really good Christmas hams since 1983. Craig has three rules: they have to be made from Australian pork, they have to be cured the old-fashioned, natural way and they have to be double-smoked for perfect flavour.
And just in case you want more reassurance, Craig’s a ham lover himself. When you buy ham from us, you’ll be serving the ham that he will be serving – and eating – for Christmas.
There’s just one thing about Christmas ham. Order it now. Not only because you’ll get a 10% if you order online. It’s a seasonal product. And while we’re talking seasonal. Have you thought about the turkey? This year, we’re doing a hand-made turducken. (That’s turkey stuffed with duck and chicken). It’s a Christmas table item with so much more wow factor than work. Just bung it in the oven.
Ham will keep in the fridge for about two weeks. If you don’t have a ham bag, keep it wrapped very loosely in a damp tea towel that you change every day. Soak the towel in 1 litre of water and 2tbsp white vinegar then squeeze dry.
There are hundreds of ways to glaze a ham. The most beautiful is Julie Goodwin’s. It comes out of the oven an enticingly deep mahogany colour that and fills the kitchen with a gorgeous soy-caramel aroma. http://www.juliegoodwin.com.au/christmas-ham-choosing-cooking-carving-storing.
If classic isn’t what you’re after, Gourmet Traveller’s Char siu-style glaze is wonderful, and the bang on-trend Coconut nectar, tamarind and chilli glaze will even impress your twenty-something daughter and know-what’s-hot friends. http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2013/11/glazed-ham/
Afterwards? Sure, ham in a wrap is fine, with or without mustard. But ham in a wrap drizzled with balsamic glaze infused with vanilla and orange rind (do it yourself – it keeps well in the fridge) is superb – with or without mango.