Courtney Roulston’s spiced apple-maple ham glaze

Courtney Roulston brings us her spiced apple-maple ham this Christmas. This sticky glaze has hints of holiday spices for a crowd-pleasing ham.

Courtney Roulston’s Spiced apple-maple ham glaze, with two whole stare anise on the side.

Serves

16

Prep

20m

Note: + 20 mins resting

Cooking

2h

Ingredients

  • 8kg full leg ham (bone in)
  • 1 cup (250ml) cloudy apple juice
  • 1 cup (250ml) maple syrup
  • 1/3 cup (80ml) apple cider vinegar
  • 1 tbs Dijon mustard
  • 1 tsp cracked black pepper
  • 2 whole star anise
  • 1 cinnamon stick or quill

Method

STEP 1

Preheat oven to 180°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Score the fat, diagonally, at 1cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). 

STEP 2

Whisk the apple juice, maple syrup, vinegar and mustard in a bowl until smooth. Stir in the pepper, star anise and cinnamon.

STEP 3

Transfer the ham to a large roasting pan, Drizzle one-third of the apple juice mixture over the ham. Wrap the hock with foil. Bake for 2 hours, drizzling with a little extra glaze every 30 mins, or until the ham is golden and sticky. Set aside for 20 mins to rest.

STEP 4

Remove foil from the hock. Cut ham into slices to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.