apple cider, mustard and sage glazed ham
- 3 cups (750ml) apple juice
- 4 cups (1 litre) alcoholic apple cider
- 1 cup (250ml) maple syrup
- 2 cups (350g) brown sugar
- ¼ cup (70g) hot English mustard
- 1 cup (250ml) apple cider vinegar
- 10 cloves
- 8 bay leaves
- 1 bunch sage leaves
- 1 x 8kg leg ham, rind removed+
- Place the apple juice, apple cider, maple syrup, sugar, mustard, vinegar, cloves, bay leaves and sage in a large saucepan over high heat.
- Bring to the boil and cook for 30 minutes or until reduced and syrupy. Strain the glaze, discarding the solids. Preheat oven to 200°C (400°F).
- Place the ham, top-side down, into a deep-sided roasting dish and wrap the hock with non-stick baking paper and aluminium foil.
- Pour the glaze over the ham and cook for 1 hour. Remove from the oven, turn the ham over and cook for a further 30 minutes or until dark golden brown and sticky.
- Remove the ham from the oven and transfer to a serving platter. Spoon the remaining glaze over the ham to serve. Serves 12.
+ Use a sharp knife to score the skin around the hock before using your fingers to gently remove the skin from the ham. Trim any excess fat.
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