A good baked ham makes a great main feature on any Christmas table, and is a staple tradition for many Australians at this time of year.
We have a look at how the tradition started, what to look for in a ham, top tips for cooking it to perfection and even gather some gourmet glaze recipes for you from top Australian chefs (which are simpler than you would think!).
Why do we eat ham at Christmas?
First things first - when did we start eating ham at Christmas time?
It’s said that the origins of the tradition can be traced back to Northern Europe, and may have started with wild boar. The Norse people associated the boar with their god of fertility and good weather, Freyr, and would sacrifice the animal to appease him. Germanic pagans then folded the hunt for wild boar and the subsequent feast into their annual Yuletide festivities.
What to look for in a Christmas Ham
There a few things to consider when choosing a ham - here are a few pointers to help your decision:
Weight
How many people are you catering for? What else are you serving? And more importantly - what’s their appetite for ham? An average ham can weigh about 10kg so even a half ham will safely look after around 10 people. (Although it’s never a bad thing to have leftover ham - see below!)
Price
Free-range of specialty breeds of ham are typically more expensive - look for artisan producers as theirs will be best quality. However a supermarket ham will also do the job very well - depends on your budget and the level of your love for ham!
Buy Australian
Any legs of ham on the bone will be Australian as they cannot be imported so that’s a safe bet for starters - you might need to look more carefully for the country of origin if you’re buying boneless. Of course the Pork Mark logo is the best way to know for sure that you're buying ham made with fresh Australian pork.
Smoking
Most hams are smoked. If the skin is a darker colour, that can be an indication that the ham has been naturally wood-smoked, whilst a lighter skin can indicate that liquid smoke has been used and the ham won’t have as strong a flavour. Look for an even pink colour for the meat, and if you’re going for a half ham then check the bag it comes in doesn’t have too much moisture and is tightly sealed. More fat coverage is also good for baking ham, as it will prevent it from drying out.
Top tips for baking ham
Cook it low and slow so your meat doesn't dry out as it bakes.
Create a steamy environment - this can be done by adding liquid to the tray with the ham, and wrapping it in foil to trap the moisture.
Finish it with glaze and keep on basting.
Be careful to not overcook it!
Let it rest - it's recommended to let ham rest for at least 30mins before eating
Glaze recipes from some of Australia’s top chefs
Gourmet Traveller collated some delicious glaze recipes from a selection of Australian chefs - and some are simpler than you might think. We’ve taken our top 3 from the list for you to try!
Ben Shewry from Attica
Ben calls this his “Governor-General’s apricot glaze” from the time when he was working for the Governor-General of New Zealand.
Gently remove the skin
Score the fat lightly in a criss-cross pattern and stud with lots of cloves
Combine 1 cup apricot jam, 1 cup brown sugar and ½ cup of Dijon mustard
Spread glaze mix evenly over the fat.
Place ham in a roasting tray with 1 cup water and ½ cup orange juice and bake
Jonathan Barthelmess from The Apollo
Jonathan shares a recipe from his Dad using pineapple and brown sugar, but adds his own twist.
Combine 750ml of dark beer, 750ml of pineapple juice and 500g of brown sugar in a pan
Bring to boil and simmer until it thickens slightly
Lightly score the top of the ham in a criss-cross pattern and put a clove in each square
Base the ham in the pineapple mixture as often as possible while baking the ham until it’s beautifully golden brown
Dan Hong from Mr Wong
Dan adds the secret ingredient of Coca-Cola to his glaze.
Reduce 2 litres of Coca-Cola to a syrupy glaze
Add 3 tbsp honey, zest of 1 orange and 100ml of soy sauce
Stir to combine and brush generously over scored ham
Bake ham, basting every 5-10 minutes or as often as possible until the ham is nicely glazed.
Christmas Ham Leftovers
Christmas ham is truly the gift that keeps on giving! Here are a couple of last tips to think about to make the most of yours on the other side of Christmas.
Store your ham properly
Ham can last up to four weeks if refrigerated in a calico ham bag
The ham bag can be dampened with vinegar before use
A dry tea towel or pillowcase can also be used
Quick leftover ham recipe ideas (although the best way to eat leftover ham is straight from the bone!)
Take your eggs benedict next level - poached eggs with christmas ham is the king of breakfasts
Don’t underestimate the simple ham sandwich - soft bread, christmas ham and your condiment of choice. Feel free to add some lettuce too to up the green factor
Elevate your fried rice - mix chopped Christmas ham into your fried rice before serving
Don’t throw away the bone! You can make delicious stock from it for risottos and soups - better still freeze the stock in cubes to use as flavour bombs whenever you need them