Greek lamb burgers
Greek lamb burgers
8 servings
20 mins
Made with halloumi and zucchini, these are a quick and easy alternative to normal lamb burgers, perfect for summer BBQs.
5+ servings
120 minutes
10 m prep + 110 m cook
Glazed Roast Christmas Ham
Take the hassle out of Christmas with our easy roast ham guide.
Ingredients
Cloves (optional)
1 jar of Ballymaloe ham glaze (you can also use your own glaze recipe)
Method
- Preheat the oven to 160°C. While the oven is heating up, with a sharp knife pull back the rind on the ham. Score the ham fat crossways at 1cm intervals, make sure not to cut into the ham flesh. Stud with cloves if you would like to.
- Place the ham on a wire rack on a roasting dish and add some water to the bottom of the dish. Loosely cover with foil and reheat for approximately 1 hour.
- Remove the foil, and brush the ham 2-3 times with the prepared thick glaze. Cook for a further 50 mins, re-basting the ham every 10 mins with the remaining glaze until the ham is golden and caramelised. If using a meat thermometer, it should reach an internal temperature of 60°C.
- Let it cool so you can handle and slice to serve.
Tips:
- Wrap the ham hock in foil, this prevents it from burning.
- For ease you can cook the ham in a large foil roasting dish.
- Geneal guide is one jar of ham glaze for a half leg or two jars for a full leg.
Recipe by McLoughlin Butchers
Glazed Roast Christmas Ham
Take the hassle out of Christmas with our easy roast ham guide.
5+ servings
120 minutes
10 m prep + 110 m cook
Ingredients
Cloves (optional)
1 jar of Ballymaloe ham glaze (you can also use your own glaze recipe)
Method
- Preheat the oven to 160°C. While the oven is heating up, with a sharp knife pull back the rind on the ham. Score the ham fat crossways at 1cm intervals, make sure not to cut into the ham flesh. Stud with cloves if you would like to.
- Place the ham on a wire rack on a roasting dish and add some water to the bottom of the dish. Loosely cover with foil and reheat for approximately 1 hour.
- Remove the foil, and brush the ham 2-3 times with the prepared thick glaze. Cook for a further 50 mins, re-basting the ham every 10 mins with the remaining glaze until the ham is golden and caramelised. If using a meat thermometer, it should reach an internal temperature of 60°C.
- Let it cool so you can handle and slice to serve.
Tips:
- Wrap the ham hock in foil, this prevents it from burning.
- For ease you can cook the ham in a large foil roasting dish.
- Geneal guide is one jar of ham glaze for a half leg or two jars for a full leg.
Recipe by McLoughlin Butchers
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