- TM 31
Ingredients
Sweet
- 100 grams freshly squeezed orange juice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 2 cups water
- 1/4 cup whole cloves
Savoury
- 1/4 cup whole cloves
- 2 cups water
- 100 grams chicken broth
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place all ingredients except the water and whole cloves into the mixer, heat 2.5minutes / 70 degrees / speed 2 / mc off
- Preheat oven to 175C (fan forced temp)
- Cut around the bone, then slide your fingers in under the skin, between the skin and the layer of fat, and gently remove the skin, leaving the fat attached to the ham
- Score the fat and poke the cloves in (there are plenty of videos online showing these few steps, and I have also made one available on our website)
- Sit the ham on a rack, in a large baking tray, tip the cup of water into the baking tray
- Pour half the glaze over the ham
- Bake 1 hour, then pour remaining glaze on
- Bake a further hour then remove the ham from the baking dish. During this hour, keep an eye on the liquid, under the ham, you don’t want it to burn, if its dries up simply top it up with some more water. When finished you should have a nice sticky reduced syrup left under the ham, brush this over the ham
- Preheat oven to 175C (fan forced temp)
- Cut around the bone, then slide your fingers in under the skin, between the skin and the layer of fat, and gently remove the skin, leaving the fat attached to the ham
- Score the fat and poke the cloves in (there are plenty of videos online showing these few steps, and I have also made one available on our website)
- Sit the ham on a rack, in a large baking tray, tip the cup of water into the baking tray
- Combine all remaining ingredients in a bowl and pour half over the ham
- Bake 1 hour, then pour remaining liquid over ham
- Bake a further hour then remove the ham from the baking dish. During this hour, keep an eye on the liquid, under the ham, you don’t want it to burn, if its dries up simply top it up with some more water. When finished you should have a nice sticky reduced syrup left under the ham, brush this over the ham
Sweet method
Savoury Method
Tip
Instructions are for a half leg of ham. For a whole leg, double ingredients, cooking time is the same. For a smaller piece of ham, with no bone, reduce cooking time to 30 minutes plus 30 minutes and half glaze ingredients. * how to skin & glaze a ham video below *
2 variations – sweet & savoury
Thermomix Model
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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.
Comments
no mention at all of the cut or type of ham being used. usually [Europe] you would use a gammon cut but that doesn't exist in Aus.
I used this recipe to create my first glazed ham! So delicious! I think I scored the fat too deep as the slices separated but for a first attempt I'm pleased with it and I'll remember the scoring bit for next time.
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