Spiced Ginger Beer, Mustard and Orange Glazed Ham (gf)

If ham is the star of the show at your Christmas Day feast it needs to look and taste outstanding – this will fit the bill perfectly. We used an 8-kilogram ham.

1 whole cooked champagne ham (I used Freedom Farms)

GLAZE

2 x 330ml bottles good-quality ginger beer

¾ cup orange marmalade

¾ packed cup brown sugar

2 tablespoons hot English mustard

2 tablespoons whole grain mustard

¼ cup apple cider vinegar

1 teaspoon each ground ginger, allspice and smoked paprika

EQUIPMENT: Line a large baking dish with foil.

Remove the ham from the fridge 1-2 hours before cooking.

Preheat the oven to 160°C fan bake.

GLAZE: Place all the ingredients in a saucepan and bring to the boil. Simmer for 20 minutes then cool. The glaze can be made several days ahead.

HAM: Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.

Lightly score the fat in a diamond pattern.

Place the ham in the baking dish and pour over the glaze.

Cook for 1½ hours, basting every 15 minutes, until golden and sticky. Turn the dish several times for even colouring. Allow to cool for 20 minutes before carefully lifting onto a serving platter.

TO SERVE: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.

SERVES AT LEAST 30

Cook’s note: To serve the ham with the glaze left in the pan, transfer the glaze to a shallow dish and refrigerate until the fat sets on top. Discard the fat and reheat it until warm.