Maple Glazed Gin Pig Ham
Prep time 30 minutes Cook time 1 hour 15 minutes
350g fine-cut orange marmalade (head to your favourite providore if it ain't already in your larder)
1/2 cup (125ml) maple syrup
1/2 firmly packed cup (125g) brown sugar
1 cup (250ml) orange juice or apple juice
8 kg whole Gin Pig leg ham on the bone
Whole cloves, to stud
Step 1 Place marmalade, syrup, sugar and juice in a saucepan over low heat. Cook, stirring, for 3-4 minutes until marmalade dissolves. Increase heat to medium-low and cook for 10 minutes or until reduced by half.
Step 2 Preheat oven to 170°C. Use a small sharp knife to cut around ham shank in a zigzag pattern. Carefully run knife under the skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat, and discard. Using a small sharp knife, score the fat in a diamond pattern, then press 1 clove into each diamond.
Step 3 Pour enough water in a large roasting pan to come 2cm up the side (this will prevent the glaze burning as it drips). Place a wire rack in the pan and place ham on rack. Cover shank with foil.
Step 4 Brush ham with a little glaze and bake for 1 hour, basting every 15 minutes with remaining glaze and adding more water, if necessary, until golden.
Step 5 Serve warm or at room temperature and enjoy all the juicy infused flavours.
Have a very Merry Christmas! from the Gin Pig team x
Inspired by www.taste.com.au