Sweet and spicy glazed ham
Transform your average ham into a sweet and spiced and all things nice addition to your Christmas table.
Deli-sliced leg ham
3400 g, (buy 5kg leg ham on the bone, for 100g/serve)
2 tbs, (pomegranate molasses)
2 tsp, (seeds)
1 medium, zested, juiced
- Preheat oven to 180°C. Use a small, sharp knife to cut through the rind around the shank of the ham. Run your thumb underneath the rind to separate it from the fat. Peel it back and remove the rind. Trim the excess fat, leaving a 5mm fat layer. Score lines in the remaining fat in a diamond pattern.
- Place the ham on a rack over a large roasting tray. Pour ½ cup (125ml) water into the base of the tray to prevent the glaze from catching.
- Combine the molasses, sugar, mustard, cumin seeds, orange rind and orange juice in a small bowl. Pour two-thirds of the glaze evenly over the ham. Bake for 30-40 minutes, basting occasionally with the remaining glaze, or until golden and caramelised. Transfer the ham to a platter to serve.