- serves 10 people
- preparation 15 minutes
- cooking 1:30 hour
- difficulty Easy level
Ingredients
- 1 whole leg ham (around 6-8 kg)
- 100 g (½ cup lightly packed) brown sugar
- 260 g (¾ cup) honey
- 25 g butter
- 1 tbsp fish sauce
- 2 tbsp apple cider vinegar
- 330 ml bottle apple cider
Instructions
- Remove the ham from the refrigerator and allow it to come to room temperature for around 2 hours. Separate the skin from the ham and score the fat in straight lines with 3-cm intervals.
- Place the sugar, honey, butter, fish sauce, vinegar and half the cider into a small saucepan and bring to a simmer. Simmer for about 10 minutes or until the mixture reduces to a glaze consistency.
- Preheat the oven to 180°C. Place the ham into a roasting tray and pour the remaining cider into the tray. Brush the ham with the glaze and bake for about 75 minutes, brushing with the glaze every 20 minutes until a thick, caramelised and shiny coating is formed and the ham is warmed through. (You may need to wrap the end of the ham bone in foil to stop the bone from burning.)
Photography by Danielle Abou Karam.
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Cook’s Notes
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.
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