Cranberry, Black Pepper & Thyme Glazed Ham
Take your Christmas to another level with this glazed ham recipe. Fusing cranberry, black pepper and thyme makes for a flavoursome, juicy ham perfect for impressing family and friends.
Ingredients
- 2 jars cranberry sauce
- 1 orange, juiced
- 2.5 kilograms boneless leg ham
- 1 bunch thyme
- 2 teaspoons cracked black pepper
- 3/4 cup brown sugar, firmly-packed
- 2 jars cranberry sauce
- 1 orange, juiced
- 2.5 kilograms boneless leg ham
- 1 bunch thyme
- 2 teaspoons cracked black pepper
- 3/4 cup brown sugar, firmly-packed
- Step 1 of 5Preheat oven to 160°C.
- Step 2 of 5To make the glaze, add one jar cranberry sauce, orange juice, half bunch thyme, cracked black pepper and brown sugar to a small saucepan. Cook on high heat for 5 minutes or until thick and syrupy. Remove from heat and strain.
- Step 3 of 5Grease a large, deep roasting pan. Line with foil, then baking paper. Sit ham on a wire rack over roasting pan. Using a knife, slice between the rind and the fat, then using fingers carefully remove the rind in one piece. Use a sharp knife to score fat diagonally with intersecting lines, 1cm apart.
- Step 4 of 5Brush ham with one third of the glaze. Bake ham, brushing with remaining glaze and pan juices every 30 minutes, for 1 hour 30 minutes or until ham is golden and sticky and all glaze has been used.
- Step 5 of 5Scatter with remaining picked thyme leaves and cracked black pepper, and serve with extra jar of cranberry sauce.
Method
- Step 1 of 5Preheat oven to 160°C.
- Step 2 of 5To make the glaze, add one jar cranberry sauce, orange juice, half bunch thyme, cracked black pepper and brown sugar to a small saucepan. Cook on high heat for 5 minutes or until thick and syrupy. Remove from heat and strain.
- Step 3 of 5Grease a large, deep roasting pan. Line with foil, then baking paper. Sit ham on a wire rack over roasting pan. Using a knife, slice between the rind and the fat, then using fingers carefully remove the rind in one piece. Use a sharp knife to score fat diagonally with intersecting lines, 1cm apart.
- Step 4 of 5Brush ham with one third of the glaze. Bake ham, brushing with remaining glaze and pan juices every 30 minutes, for 1 hour 30 minutes or until ham is golden and sticky and all glaze has been used.
- Step 5 of 5Scatter with remaining picked thyme leaves and cracked black pepper, and serve with extra jar of cranberry sauce.
Nutrition per serving
1642 Kilojoules
Protein43 grams
Fat6 grams
Carbs34 grams
Sugars31 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 5Preheat oven to 160°C.
- Step 2 of 5To make the glaze, add one jar cranberry sauce, orange juice, half bunch thyme, cracked black pepper and brown sugar to a small saucepan. Cook on high heat for 5 minutes or until thick and syrupy. Remove from heat and strain.
- Step 3 of 5Grease a large, deep roasting pan. Line with foil, then baking paper. Sit ham on a wire rack over roasting pan. Using a knife, slice between the rind and the fat, then using fingers carefully remove the rind in one piece. Use a sharp knife to score fat diagonally with intersecting lines, 1cm apart.
- Step 4 of 5Brush ham with one third of the glaze. Bake ham, brushing with remaining glaze and pan juices every 30 minutes, for 1 hour 30 minutes or until ham is golden and sticky and all glaze has been used.
- Step 5 of 5Scatter with remaining picked thyme leaves and cracked black pepper, and serve with extra jar of cranberry sauce.