Our regular patients that Margie has been seeing over the years may have heard about Margie’s Christmas Eve or potentially maybe even lucky enough to have been able to enjoy it, served with fresh baked Brioche Buns and a relish, it’s a knockout dish that shows simple dishes can pack a punch when it comes flavour and Margies Christmas Ham is exactly this.
Therefore with Christmas literally on our doorstep, we thought we would share with you the recipe.
Although, Margie is an amazing cook, Margie’s Christmas Ham that she cooks for her friends and family every Christmas Eve is a recipe from Donna Hay so be sure to check our her website for more inspiring Christmas recipes.
Margies Christmas Ham
- 1 cup (250mL) quince jelly (you can recurrent jelly as an alternative)
- 1 cup (250mL) Apple Juice
- 1/4 cup (60mL) White Balsamic Vinegar
- 1/4 cup Dijon Mustard
- 1/2 Teaspoon sea salt flakes
- 8-10kg leg of ham
- Cloves for studding
- Preheat oven to 200°C (400°F). Place the jelly, mustard, apple juice, vinegar and salt in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 14–16 minutes or until thickened slightly. Set aside and allow to cool.
- Carefully remove the skin from the ham using your fingers. Score the fat of the ham in a diamond pattern with a small, sharp knife. Cover the hock with aluminium foil to prevent it from burning.
- Place the ham on a lightly greased wire rack in a baking tray dish, brush with the glaze and stud each diamond with a clove. Bake for 35-40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.