Marmalade & maple glazed ham
Serves: 17 | Preparation Time: 35 mins | Cooking Time: 1hr 20 mins
1 x 7-8kg Bertocchi ham leg (skin removed) available at Tasman Butchers
Whole cloves (you’ll need about 50)
Marmalade & maple glaze:
1 cup orange marmalade
1/3 cup maple syrup
1 teaspoon ground cinnamon
2 tablespoons Dijon mustard
- Preheat oven to 180˚C/160˚C fan-forced.
- To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring occasionally, over medium-high heat. Reduce heat and simmer for 6-8 minutes or until slightly thickened. Set aside to cool slightly.
- Meanwhile, using a sharp knife, score the ham fat at 2cm intervals into a honeycomb pattern. Insert a clove into each diamond of fat. Wrap the ham hock with foil (this prevents it from burning).
- Place ham on a greased rack in a large baking dish lined with foil (see tip). Brush ham fat with half of the glaze. Roast for 55-65 minutes, brushing with remaining glaze every 15 minutes, until ham is golden and caramelised. Slice and serve warm or cold.
If preferred, for ease use a large disposable foil roasting dish.
Serving for Christmas day – remove the foil and wrap the hock in baking paper, secure with string and tie with a handful fresh bay leaves.