9 kg cooked leg ham
1 bunch fresh bay leaves to garnish
strip white paper Christmas decorations
Ginger & apple glaze
1 cup ginger marmalade
½ cup brown sugar firmly packed (100 g)
½ cup apple juice (125 ml)
½ cup dry apple cider (125 ml)
1 tblsp dijon mustard
2 tsps balsamic vinegar
2 tsps salt-reduced soy sauce (or gluten-free alternative)
½ tsp Szechuan peppercorns roughly crushed
2 star anise
- To make ginger and apple glaze, place all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Simmer for 25 to 30 minutes, or until slightly thickened. Set aside.
- Make a wavy, decorative cut through ham rind, about 10cm from shank end of leg. Make this cut all the way around. To remove rind, run thumb around edge of rind, just under skin. Start pulling rind from the opposite end to the shank. Continue to peel away up to the decorative cut. Remove rind.
- Using a small, very sharp knife, carefully make shallow cuts into the ham fat, about 2cm apart, in a wave or diamond pattern. Don’t cut all the way through the fat when scoring or it will spread when exposed to heat.
- Wrap shank end in aluminium foil to prevent over-browning. Place in a large roasting pan. Brush glaze evenly over ham.
- Cook in a hot oven (200C) for 40 minutes, brushing halfway through with glaze. Discard foil. Brush again with glaze. Cook for a further 20 minutes, or until ham is browned. Remove from oven. Set aside on tray to cool slightly.
- Tie the paper strip around the shank end and secure with Christmas decorations. Garnish with bay leaves. Serve ham with any remaining warm glaze.