Makrut lime, lemongrass and cider glazed ham

Apple and pork is a match made in heaven. And this cider glazed ham proves it.
Cider glazed ham recipe for Christmas hamAlicia Taylor
16 - 20
1H 20M
1H 50M

Our recipe for Christmas ham with makrut lime, lemongrass and cider glaze is sure to delight on Christmas Day. If you want to take this glazed ham recipe to the theatrical new heights, though, delicate slices of green apple studded with cloves will turn your ham into a scene-stealing centrepiece for the Christmas table. Make sure you take time to layer the slices evenly.


Makrut lime, lemongrass and cider glaze


1.Preheat oven to 200°C. For glaze, place ingredients in a large saucepan over high heat. Cook, stirring occasionally, until sugar has dissolved (5 minutes). Bring to the boil and cook, stirring occasionally, until reduced by a quarter and mixture is syrupy (35-40 minutes). Stand at room temperature and strain just before using; discard solids.
2.To prepare ham, starting from the end opposite the hock, remove skin, leaving fat in place. Cut around the hock to release skin, before using your fingers to gently remove the skin (reserve skin). Place ham, on a wire rack, fat-side up, in a large, deep-sided roasting pan. Pour in 750ml water. Roast ham, basting every 10 minutes, until ham is golden and caramelised (35-40 minutes). Arrange slices of apples, slightly overlapping, onto fat-side of ham, securing with cloves. Roast, glazing every 10 minutes, until apples are golden and caramelised (50 minutes – 1 hour).
3.Transfer to a large serving platter. Brush with a little remaining glaze. Serve with extra glaze on the side. Carve as desired.

Note: we always use fresh Australian pork rather than hams made in Australia from frozen imported meat. Look for the pink Australian Pork logo. Store leftover ham covered with reserved ham skin in the fridge.


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