There's something unique about the taste, texture and goodness of Australian grown macadamia nuts. In fact we think they should be the official Christmas nut for our country. With this in mind why not try a Macadamia Crusted Ham this festive season. The taste is great, it can be served hot or cold and will be an amazing center piece on the family table for lunch or dinner.
Merry Christmas from everyone at Grub Street Cafe. We hope you have a happy and safe holiday season.
Macadamia Crusted Ham
7-8kg leg of ham on the bone
½ cup ginger (or orange) marmalade
100g brown sugar
1 tablespoon Dijon mustard
¼ cup butter (or macadamia butter)
¼ cup fruit chili sauce (or sweet chilli sauce)
250g macadamias, crushed
- Preheat oven to 180°C, fan-forced. Position for the lowest shelf in the oven
- Cut around the ham shank (end of the leg). Remove the skin from the ham in 1 piece by running the knife and score the fat in a diamond pattern. (This part is probably not a task for younger kids, so be careful.)
- Place the ham in a baking dish lined with several layers of non-stick baking paper.
- Combine the marmalade, sugar, mustard, butter and chilli sauce in a small saucepan and stir over a low heat
- Brush the ham with half the marmalade glaze to evenly coat. Bake in the oven for 50-60 minutes or until golden brown.
- Wait till the ham is warm and still sticky. Press the macadamias firmly onto the ham and brush with remaining glaze. Bake for a further 15 minutes or until nuts are lightly toasted.
- Remove from the oven and set aside for 15 minutes to rest before carving.