Recipes

Method

1. 1.
   Preheat oven to 180˚C/160˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2cm intervals. Wrap the hock in foil (this prevents it from burning).
2. 2.
   Place ham on a greased rack in a large baking pan lined with foil (see tip in 'General Information' tab).
3. 3.
   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 20 minutes or until reduced by a half.
4. 4.
   Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.
5. 5.
   Slice and serve warm or cold with a selection of mustards.

General Information

Tips

For ease use a large disposable foil roasting dish.

 

If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham.