- TM 6
- TM 5
- TM 31
Ingredients
Marinade
- 3 leaves fresh bay leaves
- 1 tablespoons ground cinnamon
- 1 tablespoons ground allspice
- 1 tablespoons whole cloves
- 1 tablespoons Nutmeg
- 1 teaspoons salt, flaked
- 2 teaspoons ground black pepper
- 4 cloves garlic clove
- 1 --- red onion
- 6 --- long red chillies, or 3 scotch bonnets
- 3 sprigs fresh thyme
- 125 grams dark rum
- 125 grams vinegar, malt, or brown vinegar
- 1 --- Christmas Ham
Glaze
- 250 grams orange marmalade
- 100 grams dark rum
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Start 48 hours in advance - Ham needs to marinate for a min 24 hours
Carefully remove the skin from the Ham leaving behind as much of the fat under the skin as possible
Score the fat with a sharp knife being careful not to cut into the ham itself - In BBL, place 3 fresh Bay Leaves, 1 Tlbs ground Cinnamon, 1 Tlbs Allspice, 1 Tlbs whole Cloves & mill 20 sec/speed 10
- Add 2 tsp Flaked Salt, 2 tsp ground Black Pepper, 4 whole Garlic cloves, 1 Red Onion, 6 Hot Chillies (or 3 scotch bonnets) & 3 sprigs fresh Thyme and blend 20 sec/speed 6
- Rub Marinade over the ham covering all sides, you may wish to wear gloves because of the chillies
- Cover the ham with the reserved skin, this will prevent the marinade from rubbing off all over the bag
Dampen and wring out a cotton pillow case or Ham Bag in 1 cup water + 2 tablespoons of vinegar
Leave in the fridge for 1-2 days to develop flavours - Remove ham from fridge an hour before cooking to return to room temperature
Preheat bbq or oven to 180 degrees - Bake 180 degrees for 2 hours
- Mix together marmalade and remaining rum ready to glaze ham
Baste the ham with a pastry brush every 7 minutes for the next 30 minutes or until ham is sticky and shiny
Prepare Ham & Marinade
Bake Ham
Tip
Jamie Oliver Recipe halved from Netflix show
Serve with coleslaw & baked potatoes
Make marinate up to 4 days early
Marinate ham well in advance Ham will keep for up to 2 weeks - can freeze after that
Keep the skin to put back over the ham to stop from drying out
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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