Jules Sebastian shares her secret Christmas glazed ham recipe – and the one ingredient she uses to create an ‘explosion of flavour’
- Jules Sebastian has revealed her simple recipe for the perfect glazed ham
- The mum shared video showing how she created the festive table centrepiece
- You’ll need ham, vinegar, olive oil, apricot ham, garlic and whole cloves to stud
Stylist Jules Sebastian has revealed her simple recipe for the perfect glazed ham just in time for the Christmas festivities.
The mother-of-two, 41, shared an Instagram video showing exactly how she created the festive table centrepiece, decorated with aromatic spice.
The wife of Australian singer Guy Sebastian said you’ll need a whole leg ham, vinegar, light olive oil, apricot ham, garlic and whole cloves to stud.
‘Everyone has their own way of making the sauce for their ham but once you try this, you will try no other,’ Jules insisted.
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Stylist Jules Sebastian (pictured) has revealed her simple recipe for the perfect glazed ham just in time for the Christmas festivities
To make the dish, she started by running a knife under the rind around edge of the ham. She then lifted the rind off in one piece by gently running her fingers between the rind and the fat.
Next, Jules scored the fat in a diamond pattern, about 2cm. She studded the corners of the diamonds with cloves before transferring the ham to an aluminium foil tray with a cooling rack.
To make the glaze, she stirred the apricot jam in a pot over heat until the sugar dissolved before adding the crushed garlic, vinegar, and olive oil.
‘This is going to be the basting for our ham… I’m going to let it simmer for 10 minutes,’ Jules explained.
‘The glaze smells divine.’
She then brushed the glaze over the ham.
‘I’m not going to use all this glaze because I’m going to save some for the basting. So every 20 minutes, I’m going to baste the ham,’ Jules said.
To make the dish, she started by running a knife under the rind around edge of the ham. She then lifted the rind off in one piece by gently running her fingers between the rind and the fat
To make the glaze, she stirred the apricot jam in a pot over heat until the sugar dissolved before adding the crushed garlic, vinegar, and olive oil. Jules said she had pre-heated her barbecue to 200 degrees Celsius and cooked it for at least two hours
Jules basted the ham every 20 minutes (left). After tasting a piece of carved apricot glazed ham, Jules said she was pleased with the ‘explosion’ of flavours
Jules said she had pre-heated her barbecue to 200 degrees Celsius.
‘I really cranked that up so it’s nice and hot once the ham goes in there,’ she said.
‘Once it goes in, I’m going to lower it down to 180 degrees Celsius for two hours and every 20 minutes, I’m going to come in with my glaze and baste the ham.’
‘If you notice that it’s getting crispy and more golden than you’d want, just turn the heat down as you go.’
Jules said she kept her eyes on the ham throughout the cooking process.
After tasting a piece of carved apricot glazed ham, Jules said she was pleased with the flavours.
‘I’m so happy with it. There’s nice little pockets of charred bits, just an explosion of flavour. You can taste all of the flavours coming through,’ she added.