Sticky, Sweet, Spiced Glazed Ham

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Sticky Sweet Spiced Glazed Ham

Yield 12-15

Author Lucy Tweed

Prep time

30 Min

Cook time

2 Hour

Total time

2 H & 30 M

The perfect combination of on-hand ingredients to create your own special Christmas ham glaze

Ingredients

Ham

• 1 6-7kg whole leg ham, prepare as below

Glaze

• 300ml (or a jar) sticky sauce - Marmalade, BBQ sauce or your favourite marinade
• 1 cup sweet liquid - Coca-Cola, orange juice, lemonade
• 1 tbs each spice - mustard, ginger and cinnamon powder
• 1 cup brown sugar
• Optional
• ½ cup booze - whiskey, rum

Instructions

Prepapre the Ham

1. Create a cuff around the bone end:
2. Slice around the bone end of the leg to begin removing the skin.
3. Make the cut as a plain circle or a pointed star pattern.
4. Loosen the skin:
5. Use the tip of a knife to lift an edge of the skin from the side or the opposite end of the ham. Avoid starting near the cuff to prevent cutting too deeply into the fat.
6. Remove the skin slowly:
7. Gently rub your fingers along the underside of the skin and the top of the fat to separate them, working in a strip-like motion.
8. Pull the skin back gradually with each motion of your fingers.
9. If needed, use a rubber spatula to help lift the skin without damaging the fat.
10. Pause and use a knife to carefully trim if too much fat comes away with the skin.
11. Discard the skin:
12. Once the skin is fully removed, discard it or set it aside for another use.
13. Score the fat:
14. Use the blunt side of a butter knife to score the fat into a crosshatch pattern.
15. Make lines approximately 1 inch apart, first vertically, then horizontally.
16. Avoid cutting through the fat membrane into the meat to preserve the juices.
17. Prepare for glazing:
18. Ensure the ham is ready for the glaze by checking that the fat is evenly scored for the glaze to adhere during baking.

Glazing the ham

1. Preheat oven to 200ºc
2. Whisk together all ingredients for the glaze
3. Heat gently over med heat until warmed through.
4. Place the ham on a paper-lined tray and bake for 10 minutes to open the fat.
5. Reduce the heat to 160ºc, Brush heavily with the glaze and bake for 20 minutes.
6. Then, repeat this process of brush basting for the next hour and a half.
7. Carve while warm.

Notes

The ham can be prepared (and even glazed) a day ahead, although a fresh, warm, glazed ham is best

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.