Recipe

Baked glazed ham

Sep 27, 2013 2:00pm
  • 20 mins preparation
  • 1 hr 25 mins cooking
  • Serves 15
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Ingredients

Baked glazed ham
  • 1 small ham leg or 4kg ham shoulder (picnic ham)
  • 3/4 cup (185ml) apricot nectar or orange juice
  • 1 cup honey
  • 1 tablespoon ground ginger
  • 2 teaspoon ground cardamom
  • 2 teaspoon mustard powder
  • whole cloves, to decorate

Method

Baked glazed ham
  • 1
    To remove skin from ham, cut skin only around shank, about 10cm from knuckle. Run a thumb between layers of skin and fat starting at underside to loosen rind around edges. Gently pull rind away from fat in one piece, loosening with a thumb as you go. Discard rind.
  • 2
    Score fat to make a diamond pattern, taking care not to cut into flesh.
  • 3
    Preheat oven to l80°C (l60°C fan-forced). Place ham in a baking dish. Cover with foil. Bake For 45 minutes. Remove foil and use to wrap shank. Increase oven to 200°C (180°C fan-forced).
  • 4
    In a small saucepan, heat nectar, honey, ginger, cardamom and mustard on low heat, stirring until sugar dissolves. Spoon halt of glaze over ham and use hands to rub well.
  • 5
    Stud corner or centre of each diamond with a clove. Bake, basting every 10 minutes with remaining glaze, for 40-45 minutes, until rich and shiny. Serve ham hot or at room temperature, carving from opposite side from shank.

Notes

You can make this ahead of time. Avoid hours of soaking and washing up afterwards by lining the baking dish with foil before baking the ham. The trick is to use two layers of foil and to cover the sides of the dish as well, so that none of the fat and juices can drip underneath and burn onto the dish.

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