From Cobram Estate comes an easy glazed ham that is sure to create the 'wow' factor at Christmas (or any time you fancy a ham).
At a glance
Approx 2 hours
Ingredients
7.-8 kg leg ham on the bone
250 ml of maple syrup
125g brown sugar
¼ of cloves
2 tbs of wholegrain mustard
2 teaspoons Cobram Estate Classic Extra Virgin Olive Oil
60 ml apple cider vinegar
Method
To make the glaze, combine all ingredients in a saucepan over medium-low heat, stirring to dissolve sugar. Bring to a simmer and cook until slightly thickened. Remove from heat and allow to cool.
Preheat the oven to 180C and line a large baking tray with 2-layer baking paper. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the
rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep.
Pour about 1 cup of water in to the bottom of the prepared pan, and wrap the shank of the lamb in foil. Pour ¾ of the glaze over the ham and brush evenly to coat.
Bake, Brushing with the glaze twice throughout cooking for 1 ½ hours until golden.
Remove from oven and cover loosely with foil to rest for 30 mins.
GET WEEKLY SPECIALS, NEWS AND HEALTHY RECIPES STRAIGHT TO YOUR INBOX
Your subscription could not be saved. Please try again.