Otway Pork glazed Christmas ham
Nothing says Christmas quite like a glazed ham front and centre on the table. To help you serve up a showstopping centrepiece this year, Otway Pork and Justine Schofield have teamed up to show you how to prep, score, glaze and cook the perfect Christmas ham.
Otway Pork is an Australian-owned and operated company. It was founded in 1999 by a group of agricultural experts who had the specific aim of bringing outdoor pig production to Australia. Today, Otway Pork has built upon its original philosophy and is now the country’s largest outdoor pork producer. What started off as just two farms west of Geelong has now expanded to seven farms throughout western Victoria.
Otway Pork is Australian certified outdoor bred, with piglets raised in straw-lined shelters. Only five percent of sows in Australia are Outdoor Bred, Raised Indoors on Straw. Like free range, all adult breeding sows live in open spaces with access to shelter. The business also uses select pig breeds, including Duroc, for leanness and flavour.
The pigs thrive on a tailored natural grain-based diet, free from added growth promotants and hormones. This makes Otway Pork 100 percent natural, lean and tender. You can find Otway Pork products at premium butchers, independent supermarkets and Harris Farm Markets in Victoria, NSW, ACT and South Australia. To find a stockist near you, click here. For more information, including recipes and the full product range, click here.
Justine Schofield’s glazed Christmas ham
Here, Australian cook, author and TV presenter Justine Schofield shares her Christmas ham masterpiece, as well as tips to prep, score, glaze and cook your ham.
Cooking time 45 minutes
1 x 8-10kg whole Otway Pork ham leg
Cloves, to stud (optional)
For the glaze:
1 tsp Chinese 5 spice
¾ cup marmalade
¾ cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1. Take the ham out of the fridge 60 minutes before starting. This allows the removal of the skin to be a much smoother process.
2. Preheat the oven to 180°C and lower the rack to the bottom shelf.
3. To remove the skin, use a small knife to cut through the skin 10cm from the top of the hock. When removing the rind, gently slide the knife between the skin and the fat at the front of the ham. Run the knife or your hand under the skin and gently peel it back until only a layer of fat is left, ensuring the fat is kept intact.
4. Again using a small knife, gently score the ham by cutting it in a crisscross pattern to form even diamonds across the layer of fat, avoiding cutting the meat underneath. Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crisp crust. You can also stud with cloves at this stage if you’re using them.
5. Place the ham on a rack in a large baking tray that’s lined with foil.
6. In a small saucepan, add the glaze ingredients and bring to a boil, whisking to combine well. Cook for 5 minutes or until thick.
7. Using a pastry brush, dab half of the glaze over the ham. Add 1 cup of water to the tray.
8. Bake in the oven for about 45 minutes, basting every 10-15 minutes until a thick, glazed crust forms. Once done, rest for at least 30 minutes before carving.