The new classics

STICKY GLAZED GINGER CHRISTMAS HAM

SERVES 8 PREP 35 MINS COOK 1 HOUR 30 MINS

• 4kg half leg ham
• Fresh figs, to serve

GLAZE

• 1 cup ginger marmalade
• ¹/ ³ cup hoisin sauce
• 375ml ginger beer
• ¼ cup firmly packed brown sugar
• ¼ cup seeded mustard
• 2 tbsp soy sauce
• 2 tbsp white vinegar
• 1 tbsp sriracha

1 GLAZE In a medium saucepan over a medium heat, bring glaze ingredients to boil. Gentle boil, stirring regularly 30 mins or until thickened. Cool to room temperature. Refrigerate. Reserve half glaze for serving.

2 Preheat oven to 180°C. Cut through ham rind, about 10cm from shank end of leg. Using your thumb, carefully remove rind from fat. Discard rind. Using a very sharp knife, make shallow cuts into ham, taking care not to cut all the way through the fat.

Wrap shank-end in foil. Place in a large roasting pan. Brush with half the glaze.