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How to make Maple glazed ham

Yield = 10
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

  • 350g fine-cut orange marmalade (we used Rose's Fine-Cut Marmalade)
  • 1/2 cup (125ml) maple syrup
  • 1/2 firmly packed cup (125g) brown sugar
  • 1 cup (250ml) orange juice or apple juice
  • 6kg whole leg ham on the bone
  • Whole cloves, to stud

Method

  • Step 1 Place marmalade, syrup, sugar and juice in a saucepan over low heat. Cook, stirring, for 3-4 minutes until marmalade dissolves. Increase heat to medium-low and cook for 10 minutes or until reduced by half.
  • Step 2 Preheat oven to 170°C. Use a small sharp knife to cut around ham shank in a zigzag pattern. Carefully run knife under the skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat, and discard. Using a small sharp knife, score the fat in a diamond pattern, then press 1 clove into each diamond.
  • Step 3 Pour enough water in a large roasting pan to come 2cm up the side (this will prevent the glaze burning as it drips). Place a wire rack in the pan and place ham on rack. Cover shank with foil.
  • Step 4 Brush ham with a little glaze and bake for 1 hour, basting every 15 minutes with remaining glaze and adding more water, if necessary, until golden.
  • Step 5 Serve warm or at room temperature with caramel mandarins with cranberries. (see related recipe)