Last week we ran a competition on Rayne’s Instagram account to win a Mondo Doro ham, and to be part of the competition the entrant had to tell us what their favourite glaze was. There were so many fabulous glazes! Take a look for yourself here at @rayneembley.
This week we picked @theperthcollective founder Nikki Milne’s entry as our inspirational glaze. Hope you love it as much as we did.
This week we used a Mondo Doro Pearl Ham. It is smaller than last weeks, still, have a bone and is gluten-free.
Lemon, ginger macadamia crunch ham:
1 x 6 – 8kg Mondo Doro ham
1: Pre-heat over to 150 degrees.
2: Prep the ham but scoring around the sides, peel back the rind (making sure to leave a good layer of fat) and score diagonally into diamond shapes. Lay ham in baking tray double lined with baking paper.
- 1 x jar ginger marmalade
- Juice of one lemon
- 2/3 cup brown super
- 2 tbls Dijon mustard
- 2 tbls sweet chilli sauce
- 1 cup macadamia nuts crushed
3: Put all ingredients together in a saucepan over medium heat until it’s all come together.
4: pour half the mixture over the ham and place in over for 30 – 45 minutes depending on how large your ham is.
5: glaze the ham with the left over glaze and place back in the oven for another 30 – 45 min
Take out of the oven and serve hot or keep in a pillowcase in the fridge to use cold over the next week.
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