apple, maple and
miso glazed ham
- 6kg–7kg (13 lb–15 lb) ham leg+
- 2 red apples, very thinly sliced on a mandoline
- cloves, for decorating
apple, maple and miso glaze
- 4 cups (1 litre/34 fl oz) cloudy apple juice
- 2 cups (450g/1 lb) firmly packed brown sugar
- 1 cup (250ml/8½ fl oz) pure maple syrup
- 1 cup (250ml/8½ fl oz) apple cider vinegar
- 2 tablespoons finely grated ginger
- ¼ cup (55g/2 oz) white miso paste
- Preheat oven to 200°C (400°F).
- To make the apple, maple and miso glaze, place the juice, sugar, maple, vinegar, ginger and miso in a large saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil and cook for 20 minutes or until reduced by a quarter and mixture is syrupy. Remove from heat. Strain the glaze into a heatproof jug, discarding the ginger solids.
- Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap ham hock with non-stick baking paper then aluminium foil. Place the ham, top-side (fat-side) down, in a tight-fitting, deep-sided roasting pan. Pour the glaze over the ham and roast for 40 minutes.
- Turn the ham over and arrange slices of apples, slightly overlapping, onto the top-side of the ham, securing with a clove in the centre of each apple. Then roast for a further 40 minutes, glazing every 10 minutes or until golden.
- Transfer the ham to a large serving platter. Brush the remaining glaze over the ham before carving to serve. Serves 12–14
+ This recipe calls for a whole leg of ham with the bone in that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before glazing.
++ We served this ham in a Mud Australia cheese platter.
Photography: William Meppem
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