Nothing marks a celebration quite like a glazed ham. This sweet glaze with a kick of mustard powder will serve you well during the festive season. You can make this glaze up to 2 weeks ahead and refrigerate until needed.
- 250 ml (1 cup) good-quality maple syrup
- 125 g (½ cup firmly packed) brown sugar
- ½ tsp ground cloves
- 2 tsp mustard powder
- 60 ml (¼ cup) apple cider vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all ingredients in a saucepan over medium-low heat, stirring to dissolve sugar. Bring to a simmer and cook for 8 minutes or until slightly thickened. Remove from heat and allow to cool.
When ready to glaze ham, preheat oven to 170°C. Score a zig-zag pattern around the shank end of an 8.5 kg ham. Using your fingers and starting from the opposite end of the shank, lift up skin and carefully peel away from fat. Score fat in a diamond pattern. Place ham on a large oven tray and brush generously with glaze. Cook, basting every 25 minutes, for 2 hours or until glaze is caramelised and ham is warmed through. Cover with foil if glaze is beginning to burn.
Photography by Ben Dearnley
As seen in Feast magazine, December/January 2014, Issue 38. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.