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Hed Chef
Score with a Citrus Christmas Ham
By Hedy Khoo
December 21, 2009
Hedy Khoo
[email protected]
BOYS, score this Christmas with champagne, diamonds and studs.
Don't worry if you can't afford the real sparklies or gleaming rocks. A diamond-patterned scored hunk of champagne ham with cloves charmingly studded all over can be a real winner too.
No need to go over the top either with a huge bone-in ham. For a cosy party of close friends, a flavourful smallish-sized boneless ham can be a lovely centrepiece for the evening's feast.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make up and hair by Helen Wong from Make Up For Ever (Tel: 63330678)
You may draw inspiration to cook this Christmas from the fact that a well-fed girl is more likely to accept your reasoning why sparkling apple juice is as bubbly and healthier than champagne and, why your heart is a priceless gem no diamond can measure up to.
But come to think of it, you would do well to ply your girlfriend with real champagne if you want her to buy that line of logic. Trust me, you don't really want to get a preview of Boxing Day on Christmas Eve.
INGREDIENTS
Citrus Christmas Ham
Pre-heat oven to 180 degree Celsius. Place ham in shallow roasting pan and add cola and water. Cover tightly with foil. Allow about 10 minutes of baking time for 400g of ham.
Allow ham to bake covered for about an hour, then remove and trim off the rind. Reserve the cooking liquid for basting later.
For pineapple sauce
Melt butter in saucepan over low heat. Add blended pineapple, water and orange juice. Add cinnamon, cloves, nutmeg, ginger, salt, Worscestershire sauce and stir. Allow to simmer for 8-10 minutes.
Finally, gradually stir in corn starch to thicken mixture. Once it comes to a simmering boil, take it off the heat.
Citrus glaze
In a bowl, mix marmalade, honey, mustard and spice mix. Score the ham diagonally to get a diamond pattern, then stud each diamond with a clove.
Place ham on roasting rack and brush on olive oil, followed by the glaze. Bake ham at 200 deg C for about half an hour. Alternately baste ham with cola and glaze at intervals.
Allow ham to rest for 20 minutes before carving. Serve with pineapple sauce.
Hed Chef
Score with a Citrus Christmas Ham
By Hedy Khoo
December 21, 2009
Hedy Khoo
[email protected]
BOYS, score this Christmas with champagne, diamonds and studs.
Don't worry if you can't afford the real sparklies or gleaming rocks. A diamond-patterned scored hunk of champagne ham with cloves charmingly studded all over can be a real winner too.
No need to go over the top either with a huge bone-in ham. For a cosy party of close friends, a flavourful smallish-sized boneless ham can be a lovely centrepiece for the evening's feast.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make up and hair by Helen Wong from Make Up For Ever (Tel: 63330678)
You may draw inspiration to cook this Christmas from the fact that a well-fed girl is more likely to accept your reasoning why sparkling apple juice is as bubbly and healthier than champagne and, why your heart is a priceless gem no diamond can measure up to.
But come to think of it, you would do well to ply your girlfriend with real champagne if you want her to buy that line of logic. Trust me, you don't really want to get a preview of Boxing Day on Christmas Eve.
INGREDIENTS
Citrus Christmas Ham
- 1.5kg pre-cooked ham
- 500ml cola
- 250ml water
Pre-heat oven to 180 degree Celsius. Place ham in shallow roasting pan and add cola and water. Cover tightly with foil. Allow about 10 minutes of baking time for 400g of ham.
Allow ham to bake covered for about an hour, then remove and trim off the rind. Reserve the cooking liquid for basting later.
For pineapple sauce
- 1 can of pineapple slices blended with half of the canned syrup
- 100ml apple cider vinegar
- 2 tbsp Demerara sugar
- 11/2 tbsp Worscestershire sauce
- A pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- Dash of ground ginger
- 100ml water
- 4 tbsp orange juice
- 2 tbsp cornstarch, mixed with 5 tbsp room water
Melt butter in saucepan over low heat. Add blended pineapple, water and orange juice. Add cinnamon, cloves, nutmeg, ginger, salt, Worscestershire sauce and stir. Allow to simmer for 8-10 minutes.
Finally, gradually stir in corn starch to thicken mixture. Once it comes to a simmering boil, take it off the heat.
Citrus glaze
- 2 tbsp oil
- 15 to 20 cloves
- 2 tbsp Seville orange marmalade
- 1 tbsp Djon mustard
- Dash of nutmeg, ground cloves, ginger and cinnamon.
- 3 tbsp honey
In a bowl, mix marmalade, honey, mustard and spice mix. Score the ham diagonally to get a diamond pattern, then stud each diamond with a clove.
Place ham on roasting rack and brush on olive oil, followed by the glaze. Bake ham at 200 deg C for about half an hour. Alternately baste ham with cola and glaze at intervals.
Allow ham to rest for 20 minutes before carving. Serve with pineapple sauce.
