Basting a Ham 101 

Every family has their ‘secret recipe’ and whether it be gospel in your house Christmas morning or not, everyone loves the sweet sensation of a good slice of hot ham. Here’s how we do it, in the kitchen of a pokey kiwi-batch with a single stove top, on Christmas morning in preparation for the day of festivities ahead🎄. The dog is usually doing laps of the living room, Dad’s farting about doing something exceedingly unproductive, whilst Mum and I have our aprons on (over our pajamas) getting stuck into Christmas Day food prep and awaiting the arrival of Grandad who will turn-up at the backdoor in search of his ‘Christmas morning ham on toast’.

To baste a cooked ham


In a good sized oven dish, bake the ham in the oven at 120 degrees C until the skin lifts off. You want the skin to be nice and soft for ease of removal. 

With a sharp knife, angle the blade under the skin and peel it back with a slice and pull like motion. Discard the skin and score the fat on a diagonal so that you get a symmetrical diamond pattern. Place cloves in each of the corners of the diagonal pattern (diamonds).

In a medium sized bowel; mix half a cup of brown sugar, 1 tablespoon cornflour, 1 teaspoon mustard (wholegrain).

With you hands and a trusty wooden spoon from the top draw, pat the mixture over the ham.

Add a can of pineapple juice to the oven dish, set the pineapple rings aside as these can be used to decorate the Ham post-baste, and place it into the oven at 175 degrees C. Once the liquid is fragrant and bubbling away in the bottom of the oven dish, remove the ham from the oven and with a spoon pour the juice over the meat to keep it moist. Continue this process every 5 minutes for 20 minutes or until desired.

Take it out of then oven and leave to cool. 

Decorate with the pineapple rings, glazed cherries and even some Pahutakawa flowers from over the neighbour’s fence.

Merry Christmas xx 

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