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.

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.