Recipes

Method

1. 1.
   Preheat oven to 180°C/160°C fan-forced. Using a sharp knife or Stanley knife, score the ham fat (not the flesh) at 1cm 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.
3. 3.
   To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium heat. Reduce heat to low and simmer, stirring occasionally, for 4-5 minutes until thickened. Cool slightly.
4. 4.
   Brush the ham fat a few times to evenly coat with the glaze. Roast for 45-50 minutes, brushing with remaining glaze twice, or until ham is golden and caramelised. Set aside to cool for 30 minutes.
5. 5.
   Thickly slice ham to serve