Honey Ginger Glazed Ham
Method
- Preheat the oven to 180°C (160°C fan-forced). Cut through the rind of the ham about 10cm from the shank end of the leg in a decorative pattern.
- To remove rind, run thumb around the edge of rind just under the skin. Start pulling rind from widest edge of ham; continue to pull the rind carefully away from the fat up to decorative pattern. Remove the rind completely.
- Using a sharp knife, score very lightly across the fat at about 3cm intervals, cutting just through the surface of the top fat – do not cut too deeply or the fat will spread apart during cooking. Score in the opposite direction to form a diamond pattern. Decorate with cloves.
- HONEY GINGER GLAZE Combine all ingredients in a small pan; stir over a low heat until the sugar is dissolved. Blend or process mixture until well combined.
- Place ham on a wire rack in a large baking dish; pour the water into dish. Brush ham well with glaze. Cover shank end with foil. Bake for 45 minutes-1 hour or until browned all over, brushing occasionally with the glaze during cooking. Serve with watercress.
TIPS
- The glaze can be made up to one week ahead; store in the refrigerator. The ham can be glazed a day ahead and served cold.