Ingredients
- 2 kg leg of ham.
- 1 tablespoon paprika.
- 2 teaspoons ground cloves.
- 1 teaspoon ground cinnamon.
- 1 teaspoon sea salt.
- 1 teaspoon freshly ground black pepper.
- 1/2 cup rice malt syrup.
- 1/4 cup olive oil.
- 1/4 cup water.
- Grated zest of 1 orange.
- 2 tablespoons orange juice.
Directions
- Christmas Eve:
1. Line a baking dish with baking paper. Wash the ham under cold running water and pat dry with paper towel.
2. Mix the spices, salt, pepper, syrup, olive oil, water, orange zest and juice in a jug and pour over the ham, rubbing well into the meat. Place the ham, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.
Christmas Day:
1. Preheat the oven to 200°C.
2. Remove the ham from the fridge and
allow to stand for 10 minutes. Add a cup of water to the base of the dish and pop the lot in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.
Serve warm.
Note
Just FYI: This recipe works great with Pork Neck. The neck is a cheap, under-used cut of meat and tastes delicious in our sugar-free “maple glaze”.
Most hams contain nitrates and are cured in sugar. So, we made up our own fructose-friendly, healthy Christmas Ham recipe!
Ingredients
- 2 kg leg of ham.
- 1 tablespoon paprika.
- 2 teaspoons ground cloves.
- 1 teaspoon ground cinnamon.
- 1 teaspoon sea salt.
- 1 teaspoon freshly ground black pepper.
- 1/2 cup rice malt syrup.
- 1/4 cup olive oil.
- 1/4 cup water.
- Grated zest of 1 orange.
- 2 tablespoons orange juice.
Directions
- Christmas Eve:
1. Line a baking dish with baking paper. Wash the ham under cold running water and pat dry with paper towel.
2. Mix the spices, salt, pepper, syrup, olive oil, water, orange zest and juice in a jug and pour over the ham, rubbing well into the meat. Place the ham, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.
Christmas Day:
1. Preheat the oven to 200°C.
2. Remove the ham from the fridge and
allow to stand for 10 minutes. Add a cup of water to the base of the dish and pop the lot in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.
Serve warm.
Note
Just FYI: This recipe works great with Pork Neck. The neck is a cheap, under-used cut of meat and tastes delicious in our sugar-free “maple glaze”.