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.
Note: + 20 mins resting
- 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
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).
Whisk the apple juice, maple syrup, vinegar and mustard in a bowl until smooth. Stir in the pepper, star anise and cinnamon.
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.
Remove foil from the hock. Cut ham into slices to serve.