Nat’s sister Courtney (of Japanese Bean fame) had her engagement party last week.
120 of her closest friends and family, waiters darting around with wine and food, a million candles and fairy lights and animated conversations made for a wonderful and memorable night: everything the beautiful couple deserved.
A big part of the evening’s success came from Courtney’s fastidious focus from spending several years as an Events organiser; spreadsheets, meticulous planning, an innate understanding of the relationship between the increasingly lateness of a night, wine and food.
So I was delegated the glazing of a 10kg ham. A ham destined for around midnight with hundreds of soft, and otherwise illegal breadrolls and a creamy, wholegrain mustard sauce.
A do-it-yourself station where sir or madam was encouraged to match the wine or beer in their hand with a roll or two.
Anyway, here is the simple and very effective glaze I did. A tablespoon or two of finely chopped rosemary would have been a nice addition, though start with this glaze and you’ll be onto a very good midnight thing.
5 – 10kg ham
1 cup maple syrup
4 tbsp brown sugar
4 tbsp seeded mustard
- Heat the oven to 180c.
- Remove the skin from the ham, keeping as much fat on the flesh as possible. Discard the skin.
- Score the fat and pin a clove into each corner of a score, making a quilt pattern as you go.
- Mix together the maple syrup, brown sugar and seeded mustard and baste the ham all over the scored fat/flesh.