La Barre Chrsitmas Ham

La Barre Christmas Ham

Ingredients

Method

  1. Stir the sugar, olive oil and blood plum vinegar in a bowl until sugar disolves. (At this point you can also add some honey and/or syrup if you desire)
  2. Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Transfer to prepared dish.
  3. Brush with glaze and place in the oven.
  4. Bake for 1 hour 30 minutes, brushing with glaze every 25-30 minutes.

NOTES:

  1. You can substitute La Barre Blood Plum Finishing Vinegar with Caramelised Balsamic with Fig or Spicy Apricot Finishing Vinegar
Phone: +61(02) 6344 3170
Fax: charlie@labarre.com.au
Australia, NSW 2804
Smith Road, Billimari