Macadamias are an Australian export and a deliciously healthy nut so adding them to the Christmas menu seems like a great idea. It brings a distinctly Australian flavour to the table, supports local industry and can be a great way to start new traditions.
Many Australian families have ham as a staple ingredient in the Christmas lunch, how about adding a distinctive Australian flavour to your Christmas ham this year.
Macadamia Christmas ham
7-8kg leg of ham on the bone
1/2 cup ginger marmalade
100g brown sugar
1 tablespoon Dijon mustard
1/4 cup macadamia butter (Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your
own, see the recipe at australian-macadamias.org)
1/4 cup Davidson Plum chili sauce (or sweet chilli sauce)
150g macadamias, finely chopped
Preheat oven to 180°C, fan-forced.
Position an oven shelf in the lowest position and remove all the other shelves.
Use a small sharp knife to cut around the ham shank (end of the leg) in a zigzag pattern 10cm from the end.
Carefully remove the skin from the ham in 1 piece by running the knife and score the fat in a diamond pattern.
Place the ham in a baking dish lined with several layers of non-stick baking paper.
Combine the marmalade, sugar, mustard, macadamia butter and chilli sauce in a small saucepan and stir over a low heat until the marmalade melts.
Brush the ham with half the marmalade glaze to evenly coat.
Bake in the oven for 50-60 minutes or until golden brown.
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.
For this and more fabulous macadamia recipes be sure to visit Australian Macadamias.