Learning to glaze a ham will make your day. With delicious spices that will make your ham taste phenomenal.
- Serves10
- Bake time1 hour 30 minutes
- Prep time20 minutes
Ingredients
- 370g jar cherry jam
- 1/2 cup (125ml) golden syrup
- 1/2 cup (100g) brown sugar
- 1/2 tsp ground allspice
- 1 cinnamon stick
- 1/4 tsp ground cloves
- 7kg full leg ham
- 2 tbs whole clove
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Method
Step 1
Preheat oven to 180°C. Place jam, syrup, sugar, ⅓ cup water, allspice, cinnamon and ground cloves in a saucepan over medium-high heat. Simmer for 10 mins or until the glaze thickens. Strain the mixture, discarding solids. Meanwhile, cut through the rind 8cm from the shank. Run thumb under rind to separate from fat. Peel back, sliding fingers under rind to remove.
Step 2
Using a small sharp knife, score the fat, diagonally, at 3cm intervals to form a diamond pattern. Be careful not to score the fat too deeply or it may slide off during cooking and give an uneven finish. Push one whole clove into the centre of each diamond. The cloves help hold the fat layer in place and give the ham a subtle flavour.
Step 3
Place the ham on a wire rack in a roasting pan. Add boiling water to the pan until it reaches 2cm up the sides of the pan. Brush the ham with a quarter of the cherry mixture. Wrap shank in foil to stop it over-browning. Bake, basting with the cherry mixture every 20 mins, for 1 hour 20 mins or until the ham is golden. Remove the foil from the shank and serve.
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How to glaze a prized ham
- Serves10
- Bake time1 hour 30 minutes
- Prep time20 minutes
Ingredients
- 370g jar cherry jam
- 1/2 cup (125ml) golden syrup
- 1/2 cup (100g) brown sugar
- 1/2 tsp ground allspice
- 1 cinnamon stick
- 1/4 tsp ground cloves
- 7kg full leg ham
- 2 tbs whole clove
Description
Learning to glaze a ham will make your day. With delicious spices that will make your ham taste phenomenal.
Method
Step 1
Preheat oven to 180°C. Place jam, syrup, sugar, ⅓ cup water, allspice, cinnamon and ground cloves in a saucepan over medium-high heat. Simmer for 10 mins or until the glaze thickens. Strain the mixture, discarding solids. Meanwhile, cut through the rind 8cm from the shank. Run thumb under rind to separate from fat. Peel back, sliding fingers under rind to remove.
Step 2
Using a small sharp knife, score the fat, diagonally, at 3cm intervals to form a diamond pattern. Be careful not to score the fat too deeply or it may slide off during cooking and give an uneven finish. Push one whole clove into the centre of each diamond. The cloves help hold the fat layer in place and give the ham a subtle flavour.
Step 3
Place the ham on a wire rack in a roasting pan. Add boiling water to the pan until it reaches 2cm up the sides of the pan. Brush the ham with a quarter of the cherry mixture. Wrap shank in foil to stop it over-browning. Bake, basting with the cherry mixture every 20 mins, for 1 hour 20 mins or until the ham is golden. Remove the foil from the shank and serve.