Updated: Apr 6
Whenever there is glazed ham on the menu you know there’s something worth celebrating and for me, Christmas wouldn’t be Christmas without one. It’s an easy way to feed a crowd and there are always leftovers to enjoy over the coming days.
There are many glazes out there but this is my favorite one from Annabel Langbein that I've been using for years.
1 leg of ham
1/2 cup brown sugar
1/4 cup maple syrup
1/4 cup rum or pineapple juice
• Remove your ham from the fridge about one hour before cooking to bring it up to room temperature.
• Preheat oven to 160 degrees celcius.
• Remove the skin from your ham. Using a sharp knife cut through the skin at the knuckle end of the leg and around the sides.
• Slide your knife between the skin and the fat then gently run your fingers from side to side slowly easing the skin off leaving the fat intact.
• Score the ham. Using a sharp knife make incisions about 2-3 cm apart in a diagonal pattern all over the surface making sure you only cut into the fat and not into the meat. • Place the ham into a roasting dish.
• (Glaze) Place brown sugar, maple syrup, and rum or pineapple juice into a small bowl and mix until well combined.
• Press whole cloves into the meat at the cross-section of the diagonals.
• Spread over half the glaze, then place in the oven for 30 minutes.
• Remove from the oven and spread over the remaining glaze and place a cup of water into the base of the roasting dish to avoid the glaze from burning and to keep the ham from drying out.
• Place the ham back into the oven and cook for a further 30-40 minutes, basting the ham every 10 minutes or so, until the ham is brown and golden.
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