Glazed ham.

The per­fect ham is a Christ­mas must-have. With a sweet and tangy glaze, this is a flavour­ful show stop­per that your guests will love

The Sunday Telegraph (Sydney) - Stellar - - CONTENTS - Donna Hay


• 3 cups (750ml) ap­ple juice • 4 cups (1 litre) al­co­holic ap­ple cider • 1 cup (250ml) maple syrup • 2 cups (350g) brown sugar • ¼ cup (70g) hot English mus­tard • 1 cup (250ml) ap­ple cider vine­gar • 10 cloves • 8 bay leaves • 1 bunch sage leaves • 1 x 8kg leg ham, rind re­moved


STEP 1 Place the ap­ple juice, ap­ple cider, maple syrup, sugar, mus­tard, vine­gar, cloves, bay leaves and sage in a large saucepan over high heat. Bring to the boil and cook for 30 min­utes or un­til re­duced and syrupy. Strain the glaze, dis­card­ing the solids. STEP 2 Pre­heat oven to 200°C. Place the ham, top-side down, into a deep-sided roast­ing dish and wrap the hock with non-stick bak­ing pa­per and alu­minium foil. Pour the glaze over the ham and cook for 1 hour. STEP 3 Re­move from the oven, turn the ham over and cook for a fur­ther 30 min­utes or un­til it is dark golden brown and sticky. Re­move the ham from the oven and trans­fer to a serv­ing plat­ter. Spoon the re­main­ing glaze over the ham to serve. Serves 12.

“Your guests will love this Christ­mas must-have, a sweet and tangy ham”


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