Author Jean Morrison
This is one of those recipes I generally only do at Christmas time. It produces enough meat to feed at least 22 people. The meat used is already cooked so when you buy it so it basically just needs re-heating through to the bone. A low oven temperature is sufficient to warm it through yet still cook the glaze to the right consistency.
Cooking time: 2 hours
Quantity: Serves 22 people
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1 half-leg ham weighing around 4 kilograms
1/4 cup brown sugar
1/4 cup maple syrup
2 teaspoons Dijon mustard
1 tablespoon red wine
2 teaspoons very finely chopped garlic
Whole cloves to stud meat
In a small jar mix together the brown sugar, maple syrup, mustard, wine and garlic. Let this marinade sit over night or at least for a few hours in the fridge.
Pre-heat the oven to 140 degrees Celsius.
Very carefully remove the skin from the ham, trying not to remove much fat. Carefully cut parallel lines through the fat, making the lines about 2 cms apart and about 5 mm deep. Then make a second series of parallel lines crossing the first ones at an angle such that the ham becomes covered with a diamond pattern.
Insert the "sharp" end of each clove into the centre of each diamond.
Brush the whole ham with one quarter of the marinade. Cook for two hours, basting the ham with the marinade every 30 minutes.
You still need to retain a certain amount of fat on the ham. If you remove too much fat the meat won't stay moist whilst in the oven. Chop the garlic as finely as you can. It will be visible stuck to the skin of the ham so you don't want big lumps of it looking ugly.
For more great recipes please visit the main Recipes Index