DAY 8
Marmalade, mustard and whisky combine to give this ham a sweet/sour element which will make it the centrepiece of your Christmas Day feast … and then in sandwiches for watching the cricket on Boxing Day.
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Is your ham recipe even better than the one below? Email janine.graham@fairfaxmedia.com.au to share it!
Whisky, marmalade and mustard glazed ham
- 1½ cups (510g) orange marmalade
- ¼ cup (70g) Dijon mustard
- ½ cup (125ml) whisky
- ½ tsp sea salt flakes
- 5–6kg ham leg, skin removed and trimmed
Method:
►Preheat oven to 200°C (400°F).
►Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine.
►Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside.
►Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (to prevent it from burning).
►Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper.
►Push a clove into each diamond and brush ham with the glaze.
►Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised.
Recipe: Country Women’s Association
