Recipes

Method

1. 1.
   Preheat oven to 180˚C/160˚C fan-forced.
2. 2.
   To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring occasionally, over medium-high heat. Reduce heat and simmer for 6-8 minutes or until slightly thickened. Set aside to cool slightly.
3. 3.
   Meanwhile, using a sharp knife, score the ham fat at 2cm intervals into a honeycomb pattern. Insert a clove into each diamond of fat. Wrap the ham hock with foil (this prevents it from burning).
4. 4.
   Place ham on a greased rack in a large baking dish lined with foil (see tip). Brush ham fat with half of the glaze. Roast for 55-65 minutes, brushing with remaining glaze every 15 minutes, until ham is golden and caramelised. Slice and serve warm or cold.

General Information

Tip – if preferred, for ease use a large disposable foil roasting dish.

Serving tip for Christmas day – remove the foil and wrap the hock in baking paper, secure with string and tie with a handful fresh bay leaves.