Oh boy, oh boy, do I love a Christmas glazed ham!? In fact, it’s one of my absolute favourite things about Christmas and even though every summer I severely overdose on ham, I can’t help but get terribly excited at the end of each year knowing that this nut glazed Christmas glazed ham isn’t far away!
Having said that, I’m more conscious of my health and what I eat these days (Cheezels & cheeseburgers excluded) so I tweaked this version from my mum’s recipe and a similar one found on taste.com.au and came up with this version: my coconut sugar spiced nut glaze christmas ham. Soooooo yummy and a bit better for you, especially with the coconut sugar (instead of brown sugar) and turmeric. And of course you can add more spice if you like.
- 7-8kg leg or shoulder of ham, on the bone
- 3/4 cup orange marmalade (I use St Dalfour)
- 1/2 cup coconut sugar (firmly packed)
- 1 tablespoon Dijon mustard (I use Maille0
- 1 x 100g macadamia nuts, chopped
- 1 x 100g pine nuts, chopped
- 1 x 100g slivered almonds, chopped
- 1/2 tsp turmeric
- 1/2 tsp sweet paprika
- 1/2 tsp cinnamon
NB: if you like a little more spice, you can increase the spices to a teaspoon each (instead of 1/2).
Preheat oven to 180°C. Place an oven shelf in the lowest position and remove all the other shelves.
Use a small sharp knife to cut around the ham shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind, around the edge of the ham. Gently lift off the rind in 1 piece by running your fingers between the rind and the fat and pull back gently and it should come loose. Discard the rind or use to for some crackling for Christmas lunch!
Add a small amount of water to a roasting pan. Place the ham on a wire rack in the pan.
Combine the marmalade, coconut sugar, mustard and spices in a small saucepan and stir over low heat until the marmalade melts. Brush the ham with approx half the marmalade glaze to evenly coat. Bake in oven for 50-60 minutes or until golden brown.
Add the macadamia nuts, pine nuts and almonds to the remaining marmalade glaze and stir until well combined. Pull the ham out of the oven, spoon the marmalade mixture over the ham, pressing the nuts firmly onto the ham to secure. Bake for a further 15-20 minutes or until nuts are lightly toasted. Set aside for 15 minutes to rest before carving.
If you have any marmalade nut mixture left over you can place on baking paper in the oven for approx 15 minutes to toast, then top sliced ham with it. It’s SO delicious you will find it hard to stop eating!!
To keep ham moist in the fridge, cover with a damp tea towel or clean damp pillow case!