A beautiful festive dish to serve at your Christmas function.
SHARE THIS RECIPE
1 x 8-10kg ham leg, rind removed
Cloves, for studding (about 50)
A selection of mustards, to serve
Beer, brown sugar & mustard glaze
375ml bottle dark ale
½ cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon golden syrup
Preheat oven to 180˚C/160˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2cm intervals. Wrap the hock in foil (this prevents it from burning).
Place ham on a greased rack in a large baking pan lined with foil (see tip in ‘General Information’ tab).
To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.
Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.
Slice and serve warm or cold with a selection of mustards.