Photography: Alan Benson
Spiced glazed ham
By Suzanne Gibbs
Spiced glazed ham
INGREDIENTS
1 x 4kg leg or picnic ham
½ cup (125ml) orange juice
¼ cup (60ml) dry sherry or whisky
1 cup (220g) brown sugar
2 teaspoons ground ginger
2 teaspoons dry mustard powder
whole cloves, to garnish
METHOD
Preheat oven to 180°C or 160°C fan. To remove skin from ham, make a cut around shank into skin only, about 10cm from knuckle. Loosen rind around edges by running a thumb underneath. Pull rind gently away from fat in one piece. Discard rind. Score fat in a diamond pattern, taking care not to cut into flesh.
Place ham in a baking pan. Cover with foil and bake for 45 minutes. Remove foil. Increase oven to 200°C or 180°C fan.
Meanwhile, combine orange juice, sherry, brown sugar, ground ginger and mustard. Spread half of glaze mixture over ham, then stud each diamond of ham fat with a clove. Bake for another 30-40 minutes, basting approximately every 10 minutes with remaining glaze, until ham is a rich, shiny golden brown.
Serve ham hot or cooled to room temperature and start carving thin slices from opposite end to hock.
Tip: a ham this size is usually a picnic ham, which is the boned shoulder with hock attached. It can be easier to carve and manage than a whole leg of ham. Use a cloth bag or old pillowslip to wrap up the ham and store it in the refrigerator.
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