CHEF MATT LAMBERT’S ULTIMATE HAM RECIPE22nd December 2021
CHEF MATT LAMBERT'S ULTIMATE GLAZE RECIPE
Christmas just isn’t complete without a show-stopping ham. The Lodge Bar Group’s Executive Chef Matt Lambert shares a quick and easy glaze recipe that is nothing short of delicious.
1kg Manuka Honey
800g Sherry Vinegar
4 Mint Spriggs
3 Tablespoons blended fennel seeds
Thinly sliced pineapple
Preheat the oven to 130C.
Remove the rind by running your fingers between the rind and the fat. Discard the rind.
Using a sharp knife, carefully score the fat in a diamond pattern.
Place the ham on a rack in a deep roasting tray.
Cover the ham with baking paper and then foil.
Fill the bottom of the tray with water (you can also use pineapple juice or wine).
Place the ham in oven for 1 - 1.5 hours.
To make the glaze, combine all ingredients in a saucepan over a medium heat.
Reduce by a third.
Strain glaze and set aside until at room temperature.
Increase the oven temperature to 175C.
Remove the ham from the oven and discard the baking paper and foil.
Brush glaze over the ham and return to the oven for 1 hour, checking on it after 40 minutes.
Remove the ham from the oven and place pineapple slices on top.