Looking for a simple but flavoursome glazed ham recipe to see you through the festive season? Give this bourbon & maple glazed ham a try!
Think of this as an upgrade on an Aussie staple. Follow these steps and you won’t go wrong.
- 125ml maple syrup
- 80ml bourbon whiskey or rum
- ⅓ cup (75g) brown sugar
- ⅓ cup (110g) orange marmalade
- 1 tbs Dijon mustard
- ½ tsp ground star anise
- ½ tsp ground cinnamon
- 6kg leg ham
- whole cloves, to decorate (optional)
- Preheat oven to 180°C. Combine the maple syrup, bourbon or rum, sugar, marmalade, mustard, star anise and cinnamon in a medium saucepan over medium-high heat. Bring to the boil.
- Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Set aside to cool slightly.
- Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind, 8cm from the shank. Run a thumb under the rind to separate it from the fat. Peel back, sliding your fingers underneath the rind to remove.
- Use a small sharp knife to score the fat in a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove in the centre of each diamond, if using.
- Place the ham on a wire rack in a roasting pan. Brush the ham with a little of the glaze. Wrap the shank in foil. Bake, basting with remaining glaze every 15 mins, for 1 hour or until the ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
- Transfer your bourbon & maple glazed ham to a large serving platter. Carve into slices to serve.
TIP: Keep the rind for storing leftover ham – use it to cover the cut surface to keep it moist. Wrap in a ham bag, pillowcase or tea towel and store in the fridge.
For more Christmas recipes check these out: