Baked Ham (gf)

A glorious sticky, nutty baked ham never fails to please and makes a real statement on the Christmas table. And if you’re lucky enough to have some left over, that takes care of lunch and snacks for the next few days.

1 whole cooked ham (ours was 6.5 kilograms) 1½ cups apricot jam ¾ packed cup brown sugar ½ cup whole grain mustard

EQUIPMENT:

Preheat the oven to 160°C regular bake.

Place all the ingredients, except the macadamia nuts, in a saucepan and bring to the boil. Simmer for 5 minutes then cool. The glaze can be made several days ahead.

GLAZE: GLAZE

2 tablespoons Dijon mustard 1 tablespoon tomato paste 2 teaspoons ground ginger

1½ cups roasted macadamia nuts, well chopped

Line a large baking dish with foil.

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.

Place the ham in the prepared baking dish and spread over the glaze. Cook for 1½ hours, basting every 15 minutes with the glaze in the base of the pan. Turn the dish several times for even colouring.

Press the macadamias all over the ham and place back in the oven until they’re lightly golden.