Happy new year to all of you that are reading my little blog. I am not sure how much I will be posting. I am still not feeling very inspired to write much about food. I wasn't really that inspired to cook much either until the past week or so. I have gotten back to menu planning and have stuck to it reasonably well so far.
Since I was away for Christmas I didn't make myself a ham before I went away however once I got home I decided that it would be a good idea to buy a ham and glaze it so that I could get some meals out of it and then slice it up and vacuum pack it in portions for me to have throughout the year. I ended up buying an exceptional ham from my local butcher. I got them to remove the skin and score the fat for me, so that was two less steps for me to do.
I decided to go with this recipe over on Taste.com.au. However, I didn't have much cranberry sauce left but I did have a jar of redcurrant jelly in the cupboard so I decided to use that as suggested in the notes. I also added some wholegrain mustard into the glaze mixture, probably 1 - 2 tablespoons. I also pour over about a third of the glaze and then basted with more every twenty minutes for an hour. It was lovely and caramelised after that. The ham itself was smoky and salty and the glaze was the perfect contrast to that. I really enjoyed this glaze. I would like to try it with the cranberry sauce as the original recipe intended.