I always make a ham for Christmas lunch, every year I try different glazes, this year I loved the sound of the beer and maple glazed ham in the December issue of Coles magazine found here and here everyone was in agreeance so beer and maple it was. This was our Christmas lunch 2017.
As it was Christmas day and everyone was wanting fed, I didn't concentrate on getting a good photo!
Ingredients
1 Half Leg Ham, Bone in (about 4.5kg)
whole cloves
whole cloves
1/2 cup Guinness Draught
1/2 cup maple syrup
1/4 cup brown sugar
2 tbsp American mustard
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
Method
1. Preheat oven to 180°C (160°c fan-forced). Run a small sharp knife down back of ham. Using your fingers, gently separate the skin from fat. Remove and discard skin. Run knife over fat to lightly score all over in a diamond pattern at 3cm intervals. Push 1 whole clove into the centre of each diamond. Place ham on a wire rack in a roasting pan. Add enough boiling water to the pan to reach 2cm up the sides of the pan.
2. In a small bowl, combine the last 7 ingredients to make the glaze. Brush ham with one-quarter of the glaze. Bake, basting with remaining glaze every 20 minutes, for 1 hour 20 minutes or until ham is golden. Remove whole cloves before carving.
2. In a small bowl, combine the last 7 ingredients to make the glaze. Brush ham with one-quarter of the glaze. Bake, basting with remaining glaze every 20 minutes, for 1 hour 20 minutes or until ham is golden. Remove whole cloves before carving.
We really enjoyed this glaze for the ham.
This ham looks amazing! If you want to cook it just right, it's best to have a leave-in meat thermometer to monitor the temperature continuously.
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