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Macadamia Christmas ham

Macadamia Christmas ham

  • Serves 4

  • Preparation time: PT20m

  • Cooking time: PT60m

Ingredients

7-8kg leg of ham on the bone
1/2 cup ginger marmalade
100g brown sugar
1 tablespoon Dijon mustard
1/4 cup macadamia butter*
1/4 cup Davidson Plum chili sauce (or sweet chilli sauce) 150g macadamias, finely chopped

Method

Preheat oven to 180°C, fan-forced. Position an oven shelf in the lowest position and remove all the other shelves.
Use a small sharp knife to cut around the ham shank (end of the leg) in a zigzag pattern 10cm from the end. Carefully remove the skin from the ham in 1 piece by running the knife and score the fat in a diamond pattern. Place the ham in a baking dish lined with several layers of non-stick baking paper.
Combine the marmalade, sugar, mustard, macadamia butter and chilli sauce in a small saucepan and stir over a low heat until the marmalade melts. Brush the ham with half the marmalade glaze to evenly coat. Bake in the oven for 50-60 minutes or until golden brown.
Press the macadamias firmly onto the ham and brush with remaining glaze. Bake for a further 15 minutes or until nuts are lightly toasted. Remove from the oven and set aside for 15 minutes to rest before carving.

Notes

  • Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own, see the recipe at australian-macadamias.org

By australian-macadamias.org