Recipe by Brad Simpson for Prahran Cooking School, November 2019
1 Free Range Christmas ham
1rcpe Negroni Glaze (recipe follows)
Preheat oven to 160°C.
Remove the skin from the ham by running your fingers between the skin & the fat gently until the skin is removed. With a small knife, score the ham fat in a cross-hatch pattern approximately 2mm thick. Spread with dijon mustard & stud with cloves.
Place the ham in a baking tray and bake for 20 minutes. Liberally brush on the negroni glaze and continue to cook for 1-1½ hours brushing with glaze every 10 minutes. The glaze should be shiny & jammy.
Remove the ham from the oven & allow to cool to room temperature before serving.
For the Negroni Glaze:
100ml sweet vermouth
150g raw sugar
2 oranges, zest only
Combine all the ingredients in a small pot. Heat until the sugar is dissolved. Set aside until required.