- 0:25 Prep
- 1:55 Cook
- 12 Servings
- Capable cooks
Baste your Christmas ham in glorious apple cider glaze to create a memorable festive main.
Ingredients
- 8kg cooked leg ham
- 2 teaspoons whole cloves
- 330ml bottle crushed apple cider (see note)
- 1 cup brown sugar
- 2 cinnamon sticks
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Press a clove into centre of each diamond. Wrap shank end in foil.
- Step 2Place cider, sugar and cinnamon sticks in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has melted. Bring to the boil. Reduce heat to medium. Simmer for 20 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Remove and discard cinnamon sticks. Pour into a heatproof jug.
- Step 3Place ham on a wire rack in a roasting pan. Add boiling water to pan until it reaches 2cm up sides of pan. Brush ham with 1/4 of the cider mixture. Bake, basting with remaining cider mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve.
- High protein
- Low carb
Nutrition
2265 kj
Energy
19g
Fat Total
81g
Protein
262mg
Cholesterol
8838.79mg
Sodium
23g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
We used Monteith’s brand.
When scoring ham, be careful not to cut too deeply, otherwise fat will melt and spread while ham is cooking.
An 8kg ham will serve 12 people with leftovers.
Use a silicone pastry brush to baste ham to avoid bristles sticking to glaze.
Store leftover ham in the fridge wrapped in a tea towel rinsed in water and a little vinegar. Wring out well. Change the tea towel daily.
- Author: Claire Brookman
- Image credit: Mark Roper
- Publication: Super Food Ideas
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