It is time to get ready for one of the most exciting times of the year...
When all family comes together, we need to make sure that everything is just precisely curated for that memorable Christmas eve, especially dinner.
Traditionally the best time to cook that beautiful piece of ham some of the most popular styles as you might be familiar is fruit preserves glazed, tea-infused, dry spice, negroni, pineapple, honey glaze, and many other mouthwatering recipes. Most often, the Christmas ham is slow-cooked and glazed with brown sugar.
Btw, did you know that the Christmas ham is also known as the Yule ham? It has a long story... read here.
Alrighty, time to focus on how to make our Christmas ham for the hungry diners we love.
Let’s not disappoint our family on Christmas day.
So, first things first, choosing ham...
You can buy fresh pork and then brine it (soaking in or saturating with salty water). This process should be done a few days in advance. However, nowadays, you can get a nicely cured piece of ham at your local grocery store - commonly called gammon.
The next critical step is glazing.
The glaze is what makes Christmas ham different from any other gammon. As previously mentioned, glazing recipes are trendy, and there are plenty, once the glazing steps are completed, the last stop for your gammon before the Christmas table will be the oven!
We are spreading the love with this easy finger-licking glaze recipe:
1 bone-in ham
2 cans of pineapple juice
1 cup brown sugar
Preparation and cooking time should all take you around 2.5 hours.
FYI: You don’t need to babysit your meat cook. The MeatStick is your sidekick, it can really withstand high temperatures. Remember, The MeatStick comes with either 300ft/90m or unlimited range depending on which one you get.
While the ham is on the oven, let’s prepare our pineapple glaze. We need to bain-marie the pineapple juice and brown sugar in a heat-resistant bowl until a creamy and soft mix is obtained.
Finally, pour half of the glaze to create an even layer over the ham and pineapple around 1 hour into the roasting and then add a second layer of glaze about 30 minutes before the end of cooking, don’t forget to regularly rotate your ham to get a crunchy caramelized skin. If serving hot, allow resting for 15-20 minutes before carving.
Get your MeatStick before Christmas so that when you cook on Christmas day, you will make sure the ham will be perfect. Let The MeatStick help you out!