The Key To The Perfect Christmas Ham Is So Simple, According To This Chef

Anna Lewis
·2-min read

From Delish

"Turkey this" and "turkey that" – it feels like that’s all we hear at this time of year. And don’t get me wrong, I’m bananas for turkey, but let’s give it up for Christmas ham for a minute, shall we?

In years gone by, did you even celebrate Boxing Day if a Christmas ham didn’t make an appearance? Just think of those Christmas leftover sandwiches without ham. Unthinkable, right?

But if you’re new to cooking ham, you may need a hand in figuring out the basics. Which is where recipe developer Ligia Lugo comes in.

The co-founder of The Daring Kitchen has given us some tips on how to make the best Christmas ham of your life, and they’re so simple, anyone can do it!

Firstly, Ligia says buying a ham on the bone is the key to juicy meat. She told the Daily Star, “For the most delicious Christmas ham go for bone-in ham.

“The meat is juicier and after you have finished with it you can use the bone to make an amazon broth.”

Photo credit: Getty Images
Photo credit: Getty Images

She added that it’s important to cover the ham during cooking to keep it from drying out too.

“If it is cooked uncovered the ham may end up dry. It should be covered for at least half of the cooking time so make sure to get an aluminium foil or an oven bag.

“Remove the cover during the second half of the cooking for the glazing process. And don’t forget to baste the ham every 10-15 minutes as your glaze reduces.”

And when it comes to glazes, Liga recommends something sweet and sticky.

“A syrupy glaze will give the Christmas ham a burnished and caramelised finish. You can use runny honey or maple syrup.

Photo credit: Getty Images
Photo credit: Getty Images

“Add a snappy spice like mustard or ginger to give some extra depth. Citrus juice or vinegar will add some acidity to help balance the sweetness, especially if you add sugar for additional caramelisation.”

Wishing you and your family a very hammy Christmas.

Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.

SIGN UP