Campari-glazed Christmas ham | Christmas recipes

Rosa Nguyen
By Rosa Nguyen
9 months ago
3 min read

Campari's not just great in cocktails, it's also a bloody delicious glaze for a big ham. Think outside the square this Mofomas and swap the classic marmalade glaze for something a bit more daring. Team this up with a bottle of Tapanappa Fleurieu Peninsula Pinot Noir 2015. Why? Because pork is a lighter meat and pairs perfectly with the sweetness in the ham, which pairs well with the sweet red fruit in the wine.

Warning: you better save yourself two plates 'cause this will be an instant hit. 

Let's get started... 

Glaze 

  • 200ml Campari
  • 100g brown sugar
  • 100ml maple syrup
  • 100ml orange juice with pulp
  • A tiny pinch each of nutmeg and cinnamon, just for the Christmas vibes! 

Method

  1. Stick all the ingredients in a saucepan over medium-high heat and bring to the boil, then lower the heat right down and simmer for 10-15 minutes until the glaze thickens. Resist the urge to drink the glaze. 
  2. Make sure you’ve got a damn-fine piece of ham from a good pig. I can’t stress this enough – your stunningly glazed ham will taste very average if it’s the old $6kg ham from Colesworths. Visit your preferred butcher and ask for something from a rare-breed pig. You get what you pay for.
  3. Take the fat off that ham very carefully, being careful to leave as much skin on as possible (just slide your fingers and thumb under the skin, going very slowly. Then, with a sharp knife, start to create a diamond pattern in the fat. Don’t cut all the way through, otherwise pieces will fall off, then stud each diamond with a clove. It should be noted that you absolutely don’t need to do the whole diamond thing – it depends who you’re trying to impress. Feel free to leave your layer of fat unadorned.
  4. Glaze the ham once with a brush, using about a quarter of the mixture, then bang it in a 170 degree oven. Glaze it every 20 minutes, and when you’ve run out of glaze, use whatever has dripped into the pan. We’re going for colour, so let it go for a good couple of hours.

And then... 

Serve table side, make a show of carving it, and bask in the adoration of your guests. You’re the King or Queen of your domain. Well done, mofo! 


Now here's the fun part... time to eat and don't forget to share your photos with us by mentioning us at @vinomofo on Instagram and #Mofomas.

Recipes by Chef Dave. Follow his food and wine journey on Instagram at @morso.food.