Here’s a mouth-watering alternative to the classic Christmas ham.
This take on the Aussie Christmas staple is bursting with festive flavours, and will have your whole family coming back for more.
Ingredients
- 1 x 7-8 kg ham leg, skin removed
- Fresh cherries, to serve
- Dijon mustard, to serve
Cherry, mustard and balsamic glaze
- ¾ cup cherry jam
- ¼ cup brown sugar
- ¼ cup Dijon mustard
- 1 tablespoon caramelised balsamic vinegar
Method
Step 1
Preheat oven to 180°C (160° fan-forced).
Step 2
Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways in 1/2 cm wide intervals.
Step 3
Wrap the ham hock in foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with foil. For ease, use a large disposable foil roasting dish.
Step 4
To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened.
Step 5
Brush the ham fat two to three times to evenly coat with the glaze.
Step 6
Roast, for 1 hour, brushing with remaining glaze every 15 minutes, or until ham is golden and caramelised. Set aside to cool for 30 minutes.
Step 7
If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham.
Step 8
Slice and serve warm or cold with cherries and extra Dijon mustard.
Pop into Peter Augustus today to organise your Christmas ham, or order online.