- 3kg leg of ham
- 1½ cups (265g) brown sugar
- ¼ cup (60ml) sherry vinegar
- ¼ teaspoon mixed spice
- ¼ cup cloves
- Preheat oven to 200ºC (390ºF). Carefully remove the skin from the ham, leaving a little skin on the knuckle. Use the point of a sharp knife to score a criss-cross pattern into the fat, making sure not to cut all the way through. Place in a baking dish lined with non-stick baking paper. Cover the knuckle with baking paper to prevent burning and secure with kitchen string.
- Combine the sugar, vinegar and mixed spice and brush over the ham. Place the cloves in the centre of each diamond. Roast for 35 minutes, brushing with glaze at 10-minute intervals. Serves 12–15.
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