juniper, blackcurrant and vincotto glazed ham
- 1 tablespoon juniper berries
- 1.5 litres apple and blackcurrant juice
- 2 tablespoons Dijon mustard
- 2 cloves garlic, crushed
- 1 sprig bay leaves (about 6 leaves)
- 1 sprig rosemary
- 2 cups (350g) light brown sugar
- 1 cup (250ml) vincotto
- 1 x 6–7kg ham leg+
- Place the juniper berries, juice, mustard, garlic, bay leaves, rosemary, sugar and vincotto in a medium saucepan over high heat. Bring to the boil, reduce the heat to medium and simmer for 30 minutes.
- Preheat oven to 200°C (400°F). 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 the ham hock in non-stick baking paper then aluminium foil. Place the ham, top-side down, in a large deep-sided roasting pan. Pour the glaze over the ham and roast for 20 minutes. Turn and roast, basting every 10 minutes with the glaze, for a further 20 minutes or until the ham is golden and sticky.
- Serve the ham with any remaining glaze. 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.
Photography: Con Poulos
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