Ginger-marmaladeglazed ham
SERVES 12
PREP + COOKING TIME: 1 HOUR 45 MINUTES
• 365 g ginger marmalade• 80ml (⅓ cup) grated fresh ginger• 80ml (⅓ cup) maple syrup• 110 g light-brown sugar• 250ml (1 cup) ginger ale• 7kg cooked leg of ham• 30ml (2 tbsp) cloves
1. Stir marmalade, ginger, syrup, sugar and ginger ale in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until reduced by half.
2. Meanwhile, place the oven shelf in the lowest position. Preheat the oven to 180°C.
3. Using a sharp knife, cut through the ham rind about 12cm from the shank end of the leg. Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat in lines at 2cm intervals without cutting into the meat. Stud it with cloves.
4. Place ham on a wire rack placed in a large baking dish. Wrap shank in foil. Brush ham with half the marmalade mixture. Roast ham, basting with remaining marmalade mixture, for 1 hour or until glaze is browned lightly. To carve ham, remove cloves. Serve ham warm or cold.
Serving suggestion
Serve with dilled gherkins, mustard, caperberries and
