Ham is such a classic meat for Christmas, so bring new flavours to this traditional dish with a fruity glaze. I’ve used a champagne ham here – this means the large bone has been removed – for ease of carving.
Ingredients
½ | Ham, cooked on the bone, or champagne ham |
1 cup | Cranberry sauce |
¼ cup | Brandy, sherry or rum |
1 tsp | Mixed spice |
1 Tbsp | Brown sugar |
2 cups | Water |
Salad
1 head | Broccoli, cut into florets with leaves and stem (Main) |
2 | Zucchini |
Dressing
1 Tbsp | Honey |
1 tsp | Orange, zest |
¼ cup | Olive oil (Main) |
½ cup | Pomegranate seeds |
1 to taste | Cracked black pepper |
2 Tbsp | Raspberry vinegar, or red wine vinegar |
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- Preheat the oven to 180C.
- Remove any thick skin from the ham and score the visible white fat layer, if any.
- Combine the cranberry sauce, brandy, mixed spice and brown sugar.
- Place the ham in a lined roasting pan and add the water to the base.
- Spoon over the glaze, patting it on in a thick layer.
- Bake for 25-30 minutes until the glaze is set and starting to caramelise. Transfer to a carving platter.
- For the salad, heat a large saucepan of hot water and blanch broccoli for 2 minutes.
- Add the zucchini ribbons and cook for 1 minute, then drain well and toss with dressing.
- For the dressing, combine the oil, honey, zest and vinegar, and season well. Garnish the dish with pomegranate seeds.