INGREDIENTS
5kg traditionally smoked leg of ham
1/2 cup water
200mL Maggie Beer Quince & Rosemary Glaze
METHOD
1.Remove ham from the fridge half an hour prior to preparation.
2.Preheat the oven to 250⁰C.
3.To remove the rind, make a cut 10cm from the hock, then using your fingers, gently pull the skin away from the ham. Remove the rind completely and discard.
4.Using a small sharp knife, score the fat in a crisscross pattern to form diamonds. Ensure to maintain an even depth all over and avoid cutting the flesh. Place it onto an oiled wire rack that rests in a baking dish
5.Pour water into the base of the baking dish.
6.Using a basting brush, brush the fat of the ham with half of the Quince & Rosemary Glaze. Place the uncovered ham into the oven to bake until it begins to caramelise – this should take approximately 15 minutes.
7.Remove from the oven quickly and brush over the remaining amount of Quince & Rosemary Glaze. Return the ham to the oven, ensuring to place the tray back in the opposite way around, and bake until the ham is beautifully caramelised all over – this should take approximately 10-15minutes. Ensure to keep a close eye on the ham so you don’ ttake it too far; but you’re looking to achieve a nice burnish allover.8.Remove from the oven, carve and serve.
