DOUBLE-GLAZED JUNIPER HAM

SERVES 12-14

1 x 6–7kg ham leg*

JUNIPER GLAZE

1.25 litres fresh orange juice 1¼ cups (310ml) white wine vinegar 1 cup (250ml) tonic water

½ cup (125ml) gin

1.2kg firmly packed brown sugar 2 tablespoons juniper berries

6 bay leaves

8 sprigs lemon thyme

To make the juniper glaze, place the juice, vinegar, tonic, gin, sugar, juniper berries, bay leaves and lemon thyme in a saucepan over high heat. Stir until the sugar is dissolved. Bring to the boil and cook, stirring occasionally, for 30 minutes or until reduced by a third. Strain the glaze into a jug, reserving the juniper berries. Set aside. Preheat oven to 220°C.

Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the hock of the ham with non-stick baking paper, then aluminium foil. Pour the glaze into a deep-sided roasting pan. Carefully place the ham, top-side down, into the pan and brush with the glaze. Roast for 30 minutes.

Remove from the oven and reduce the oven temperature to 200°C. Remove a third of the glaze and place in a large frying pan over medium-high heat. Cook for 15 minutes or until reduced and thickened.

While the glaze is cooking, turn the ham over and brush with the roasting pan glaze. Cook for a further 15 minutes.

Brush the ham with the reduced and thickened glaze and cook for a further 10 minutes or until golden.

Place the ham on a serving platter and brush with any remaining glaze before carving to serve.

* This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. ■

Recipes and images extracted from Christmas Feasts and Treats by Donna Hay, published by 4th Estate AU. Photography by Con Poulos & Chris Court, styling by Steve Pearce. $49.99.