Aussies looking to get into the holiday spirit can host the ultimate Christmas feast to remember with a spiced, glazed ham laced with whisky.
Fireball Whisky has teamed up with Vic’s Meat to create a boozy red-hot Australian Pork “Fire-ham” weighing up to five kilos.
The ham kit comes with the classic orange marmalade glaze – complete with festive flavours like cloves and allspice, dialled up a notch with a whisky twist.
“No Aussie Christmas is complete without a glazed ham at the centre of the table,” Anthony Puharich, Group CEO at Vic’s Premium Quality Meat, said.
“We’re excited to put a playful twist on a classic dish. The festive season is all about good food and having fun, and nothing says fun more than whipping out a bottle of whisky.”
Shoppers around the country can pre-order the show-stopper, valued at $100, via the butchery’s online store with strictly limited numbers for sale.
To celebrate the silly season, the kits all come with a bonus six-pack of Fireball 50ml miniature bottles.
Customers are encouraged to drizzle the whisky over their ham for an “extra hit”.
Recipe: Fireball Fire-Ham Glaze
Serves 4 people (approx. 2kg leg ham)
150ml Fireball Cinnamon Whisky
150g Golden Syrup
100g brown sugar
1 tbsp Orange Marmalade
75ml Apple Cider Vinegar
2 tsp Yellow Mustard powder
1/4 tsp cinnamon ground
1/4 tsp allspice ground
1/4 tsp fennel seed
1 pinch salt flakes
1 pinch black pepper ground
Cloves for studding ham
1. Place all ingredients in a saucepan and bring slowly up to heat.
2. Blend ingredients well and apply half of the glaze to your prepared ham.
3. Pop the Ham into a preheated 170c oven making sure you have half a cup of water to your roasting tray.
4. Bake your ham for 1.5 hours basting with your extra glaze every 15-20mins.
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