- 8kg cooked leg ham
- 2 teaspoons whole cloves
- 210g jar redcurrant jelly (see note)
- 1/4 cup brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon black peppercorns
- 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 the centre of each diamond. Wrap shank end in foil.
- Step 2Place jelly, sugar, balsamic vinegar, peppercorns and ½ cup cold water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jelly has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard peppercorns.
- 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 jelly mixture. Bake, basting with remaining jelly mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve.
We used Baxters brand. You could use cranberry jelly instead of redcurrant jelly.
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 O'Meara
- Publication: Super Food Ideas