SERVING SIZE: 18

PREP TIME: 30 mins

COOKING TIME: 1 hr 15 mins

A beautiful festive dish to serve at your Christmas function.

Ingredients

• 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

Method

1. 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).
2. Place ham on a greased rack in a large baking pan lined with foil (see tip in ‘General Information’ tab).
3. 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.
4. 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.
5. Slice and serve warm or cold with a selection of mustards.

Recipe and image sourced from Australian Pork.