Courtney Roulston brings us her spiced apple-maple ham this Christmas. This sticky glaze has hints of holiday spices for a crowd-pleasing ham.
Serves1616
Cook time2 hr2 hour
Prep time20 mins20 minutes, + 20 mins resting
+ 20 mins resting
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
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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.
Courtney Roulston brings us her spiced apple-maple ham this Christmas. This sticky glaze has hints of holiday spices for a crowd-pleasing ham.
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.
