Curtis Stone's passionfruit palm sugar glazed Christmas ham
This passionfruit and palm sugar glazed ham makes a stunning centrepiece for your festive table.
Note: + Cooling and 20 mins resting time
- 1 cup (220g) firmly packed grated palm sugar or brown sugar
- 1 cup (250ml) strained passionfruit juice (from about 12 passionfruit, pulp and seeds reserved)
- 1/4 cup (70g) Dijon mustard
- 1/4 cup (60ml) maple syrup
- 8kg Coles Beechwood Smoked Australian Full Leg Ham Bone In
In a saucepan, bring palm sugar or brown sugar, passionfruit juice, mustard and maple syrup to a simmer over medium heat, whisking to dissolve sugar. Cook for 1 min to blend the flavours.
Run a small sharp knife down the back of the ham and, using your fingers, gently separate the skin from the fat. Remove the skin. Run a knife over the fat to lightly score all over in a diamond pattern.
Preheat oven to 180°C (160°C fan-forced). In a small saucepan, add ¼ cup (60ml) of the reserved passionfruit pulp and seeds and cover with water. Bring to the boil over medium-high heat and immediately strain the seeds. Rinse seeds with cold water, removing as much membrane from the seeds as possible. Drain the seeds well and transfer to a baking tray. Bake for 8 mins or until seeds are dried out and separated from each other. Reserve the dried passionfruit seeds for serving.
Place the ham in a roasting pan and lightly brush all over with some of the glaze. Pour enough hot water into the pan to just cover the base.
Cook the ham, brushing with a little glaze every 20 mins, for 1 hour 40 mins to 2 hours or until the ham is warmed through and caramelised. Press dried passionfruit seeds into the centres of the diamonds on ham. Set ham aside on a carving board for 20 mins to rest.
Stir the remaining passionfruit pulp and seeds into the remaining glaze and transfer to a bowl. Carve the ham and serve with the glaze.