A baked ham looks spectacular, they're easy to achieve at home and look great in the middle of the table on Christmas Day!
I've put together a few tips to make the experience quite achievable.
First, buy a ham that you know hasn't been frozen before as this can sometimes affect the ability to remove the skin from the layer of fat that sits snugly under it. You want this to remain attached to the meat.
You don't necessarily have to buy the most expensive ham on the market, but have a look at the meat (this is possible with a half leg, cooked on the bone) otherwise purchase one from a trusty butcher or brand you know. Ask around friends to find out what they recommend if unsure. Some hams can be very salty or smoky in flavour, so think about the flavour you most enjoy.
Carefully remove the skin by getting your fingers under a corner and gently ease it away from the white layer of fat. Depending on how connected it is, you may need a small paring knife to assist the process.
Once the skin is removed, gently score the fat. Ideally you don't want to go right through to the meat layer. Before you start working the knife through, imagine a diamond pattern running across the meat, as in the picture shown. This gives you a more attractive presentation once cooked.
We stud each diamond in the centre with a whole clove (purchased from the spice section of the supermarket). Use cloves with the little ball of spice attached to the top of the stem for the best results.
Once studded all over, brush over your handy work with a sticky ham glaze, such as ours, and bake the ham at 150°C for at least one hour or until the fat is lovely and golden in colour. Serve with your favourite sides such as steamed or boiled baby potatoes, salads, crusty breads and grainy mustard. Storage of your ham in the fridge is best covered with a tea towel or placed into a ham bag (either cotton or calico). Hams need to be able to breath, so it is best not to use cling film. Vacuum pack sliced or diced pieces if you want to store for longer, following the guidelines for safe handling.
Most people have ham leftovers so a few ways we use this up is to add small diced pieces into omelettes, pasta sauces, onto pizza, into quiche, pie or muffins for picnicking, into vegetable dishes like fried cabbage, brussels sprouts or potato salad. Diced ham freezes particularly well and the bone is a must for making soups.
A delicious summer holiday fun salad that everyone will enjoy is this delicious potato and macaroni salad.
Salad ingredients
750g red potatoes, skins on and gently scrubbed
1 cup elbow macaroni-dry
1 carrot, peeled and grated
1 stalk of celery, finely chopped
2 spring onions, finely chopped
2 hard boiled eggs, coarsely chopped
5 small gherkins (or 2 larger), coarsely chopped
1 cup of finely diced cooked ham
Salt and pepper to taste
Dressing ingredients
1-1/4 cup mayonnaise
2 tablespoon of pickle juice
1 teaspoon of smooth mustard (I use a Dijon or mild American style)
1 tablespoon of whole grain mustard (I use Wild Country Old English Pub Mustard)
Fresh dill chopped (optional)
Method
Cook potatoes in boiling salted water the night before, drain thoroughly and refrigerate overnight. The next day, cut the potatoes into cubes (don't do it when they are still warm, or they will crumble).
Cook the macaroni according to the package directions. Drain thoroughly to remove all the water and toss with a small amount of olive oil to stop it from sticking together. Cool down to room temperature.
Mix the dressing in a small bowl and season to taste. Combine everything together and refrigerate until ready to serve.
Angelique van Camp and her husband Stephen Wilkinson run Wild Country, a Te Kowhai-based business that handmakes a range of gourmet condiments using many locally-grown ingredients from the Waikato and New Zealand.