Give your Christmas centrepiece the star treatment with this glorious ham glaze.
Prep Time : 0:30 | Cook Time : 1:45 | Total Time : 2:15 | Serving : 8 person.
Ingredients
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10kg cooked leg of ham
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Whole cloves, to decorate
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1 cup raw caster sugar
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1 cup orange juice, strained
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12cm-long strip orange rind
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1/2 teaspoon whole black peppercorns
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1 cinnamon stick
Method
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Step 1
Preheat oven to 180C/160C fan-forced. Cut through ham rind 8cm from shank. Run your thumb under rind to separate it from fat. Peel back, sliding your fingers under rind as you go. Remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern, being careful not to score fat too deeply. Pierce each diamond with a clove. Wrap shank end in foil.
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Step 2
Place sugar in a small saucepan over medium heat. Cook, occasionally shaking pan, for 4 to 5 minutes or until melted and caramelised. Remove from heat. Carefully stir in juice (the mixture will splatter) to form a toffee-like consistency. Return to heat. Cook for 2 minutes or until toffee dissolves. Add rind, peppercorns and cinnamon. Simmer for 5 minutes or until slightly thickened. Stand for 10 minutes to thicken. Strain through a fine sieve. Discard solids.
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Step 3
Place ham on a wire rack in a roasting pan. Add boiling water until it reaches 2cm up side of pan. Brush ham with 1/4 caramel mixture. Bake, basting with mixture every 20 minutes, for 1 hour 30 minutes or until golden. Remove foil from shank and serve.