December 2016

Ray's Christmas Ham

Ray's Christmas Ham

By Ray the Butcher on 19 December 2016

Its no secret we love our ham here at Bourke Street Butchery so we are going to share with you Ray's tips for preparing the perfect ham this Christmas.

01 - Preheat oven to 180C. Follow the instructions to make your choice of glaze and set aside
02 - Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out)
03 - Score the fat (not the flesh) evenly with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines
04 - Place ham in a large roasting pan with a cup of water, then follow glazing and basting instructions, and bake until sticky, golden and warmed through (1-1½ hours). Rest for 30 minutes before carving.

Ray's Cherry and allspice glaze
Combine 350gm pitted cherries with 120ml maple syrup, 2 tbsp water, 2 tbsp Sherry vinegar, and a pinch each of ground cloves and cardamom in a saucepan and simmer until cherries release juice, and liquid thickens slightly (20-25 minutes). Place ham in a roasting pan and cook, basting occasionally, until glazed.

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