Peter’s Ham

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Peter's Ham

Yield 8

Author Lucy Tweed

Smokey and sticky like ribs, but very festive, like the holidays

Ingredients

• 7 kg Sunshine Meats cured ham
• 1 jar Beerenberg sticky rib marinade (300ml of any rib marinade is fine)
• 2 tbs dijon mustard
• 2/3 cup of brown sugar
• 200 ml of coca-cola
• 1 ts ground cinnamon

Instructions

1. Preheat oven to 150ºc
2. Whisk together all ingredients (except ham)
3. Heat gently over med heat until warmed through.
4. Using a sharp knife cut the skin around the knuckle like a cuff and begin to remove, very slowly, keep fat in tact. Score the fat lightly in any pattern you wish.
5. Place the ham on a paper lined tray and bake for 10 minutes to open the fat.
6. Brush heavily with 1/4 the glaze and bake for 20 minutes.
7. Baste the ham ever 20 mins a total of 1.5hrs.
8. Carve while warm.

Notes

Skinning the ham is best done at room temp. Lightly scoring the fat allows for the glaze to sink in a bit and become candy like. Go gently, trying not to lift away fat. This can be done the day ahead

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.