Nothing says Christmas quite like a glazed leg of ham. Glazing your ham is the perfect way to add flavour, colour and texture and it’s simple to do.
- 1 whole leg of ham
- 250ml maple syrup
- 1 cup brown sugar
- 100g dijon mustard
- 1/2 cup spiced rum
- 1/4 cup red wine vinegar
- Gently heat the glaze ingredients in a saucepan, stirring until the sugar dissolves. Remove from heat and set aside. If the glaze becomes too thick as it cools during the glazing process, reheat on the stove top and/or add more maple syrup to thin it out a little.
- Remove the outer layer of rind from the ham using a small sharp knife making sure to leave the fat behind. Watch our YouTube video on how to remove the skin – skip to 43 seconds
- Once the skin is removed, using a long sharp carving knife make 1-2cm deep cuts perpendicular to the bone along the entire length of the ham, approximately 1cm apart. The cuts should penetrate through the fat and just into the meat itself.
- Pre-heat your oven to 150c and cook the ham on a large baking sheet lined with baking paper. Apply a thin layer of glaze to the ham every 15mins for approximately 1hr. Rotate the ham in the oven if one side begins to take on colour faster than the other.
- After 1 hr of glazing, increase the oven temperature to 175c and continue to glaze every 10 mins for a further 20mins. This will give the ham some more colour.
- Reserve the left over glazing liquid and reheat it to serve as a sauce. You can melt butter into the leftover glaze to bulk it up a little and give the sauce a velvety richness.