apple cider, mustard and sage glazed ham
- 3 cups (750ml) apple juice
- 1 litre alcoholic apple cider
- 1 cup (250ml) maple syrup
- 2 cups (350g) light brown sugar
- ¼ cup (70g) hot English mustard
- 1 cup (250ml) apple cider vinegar
- 10 cloves
- 8 bay leaves
- 1 bunch sage leaves (about 6 sprigs)
- 1 x 6–7kg ham leg+
- Place the juice, 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 into a large heatproof jug, discarding the solids.
- 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 deep-sided roasting pan. Pour the glaze over the ham and roast for 1 hour. Turn the ham over and roast for a further 30 minutes or until golden brown and sticky.
- Serve the ham with the 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.
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