Recipes

Method

1. 1.
   Preheat oven to 180˚C/160˚C fan-forced.
2. 2.
   Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways in ½ cm wide intervals.
3. 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.
4. 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.
5. 5.
   Brush the ham fat two to three times to evenly coat with the glaze.
6. 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.
7. 7.
   If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham.
8. 8.
   Slice and serve warm or cold with cherries and extra Dijon mustard.