Fes­tive favourite

It wouldn’t be an Aussie Christ­mas without a suc­cu­lent glazed ham. Here, we show you how to pre­pare the ham for glaz­ing, and share four of our favourite glazes with you. Get ready for sticky fin­gers!

The Australian Women’s Weekly Food Magazine - - Celebrate Glazes - PHO­TOG­RA­PHER JAMES MOF­FATT STYLISTS OLIVIA BLACK­MORE & KATE BROWN

8kg cooked leg of ham

2 cups (500ml) wa­ter glaze of your choice (see page 119) sprigs of fresh herbs, to dec­o­rate

1 Pre­heat oven to 180°C/160°C fan. Score through the rind about 10cm from the shank end of the leg (see page 118).

2 To re­move the rind, run your thumb around the edge of the rind just un­der the skin. Start pulling the rind from the widest edge of the ham. Con­tinue to pull the rind care­fully away from the fat up to the score line. Re­move the rind com­pletely. (Re­served rind can be used to cover the cut sur­face of the ham to keep it moist dur­ing stor­age.)

3 Us­ing a large, sharp knife, score across the fat at 3cm in­ter­vals, cut­ting just through the sur­face of the top fat. Be care­ful not to cut too deeply or the fat will spread apart dur­ing cook­ing.

4 Place the ham on a wire rack in a large roast­ing pan. Pour 1½ cups of the wa­ter into the dish. Brush the ham well with the glaze. Cover the shank end with foil.

5 Bake ham for 1 hour 20 min­utes or un­til browned all over, brush­ing oc­ca­sion­ally with the glaze dur­ing cook­ing, and adding the re­main­ing wa­ter if needed.

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