FES­TIVE FAVOURITE

This stun­ning sticky glazed ham will be the cen­tre­piece of your Christ­mas ta­ble.

The Australian Women’s Weekly Food Magazine - - On The Cover - PHO­TOG­RA­PHER JAMES MOF­FATT STYLIST VIVIEN WALSH PHOTOCHEF AN­GELA DEVLIN

GIN­GER GLAZED HAM

PREP + COOK TIME 1 HOUR 45 MIN­UTES SERVES 12 365g gin­ger mar­malade

1/3 cup grated fresh gin­ger

1/3 cup (80ml) maple syrup ½ cup (110g) firmly packed

light brown sugar

1 cup (250ml) dry gin­ger ale 7kg cooked leg of ham 2 ta­ble­spoons whole cloves

1 Stir mar­malade, gin­ger, syrup, sugar and gin­ger ale in a small saucepan; bring to the boil. Re­duce heat to medium; sim­mer, un­cov­ered, for 10 min­utes or un­til re­duced by half. 2 Mean­while, place oven shelf in the low­est po­si­tion. Pre­heat oven to 180°C/160°C fan.

3 Us­ing a sharp knife, cut through the ham rind about 12cm from the shank end of the leg. Re­move rind from ham by slid­ing your hand be­tween the rind and the fat layer. Dis­card rind. Score fat in lines at 2cm in­ter­vals.

4 Place ham on a wire rack placed in a large bak­ing dish. Wrap shank in foil. Stud ham with cloves. Brush ham with half the mar­malade mix­ture. Roast ham, bast­ing with re­main­ing mar­malade mix­ture, for 1¼ hours or un­til glaze is browned lightly. Serve warm or cold.

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