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Apple Cider Glazed Xmas Ham
Apple Cider Glazed Xmas Ham

Ingredients

4.5 kg leg of pork pickled (gammon) with bone
4 L apple juice
2 cinnamon sticks, cracked
2 bay leaves, cracked
Pinch nutmeg, freshly ground
60 cloves to stud ham

Glaze:
200 mL sweet apple cider
100 g castor sugar
¼ tsp nutmeg, ground
100 mL runny honey
100 g red currants

Method:

1. Pre-heat oven to 170°C.

2. Place the pork leg flat side down into a large saucepan and pour in the apple juice. Add the cinnamon quills, bay leaves and nutmeg to the pot.

3. Simmer gently over a low heat for two hours. If the liquid level begins to drop top up with extra juice or water. Remove and cool.

4. Using a sharp knife remove the rind (skin from the leg) carefully to expose the fat.

5. Score the fat into diamonds and stud the ham with cloves.

6. Combine the apple cider, sugar, nutmeg and honey into a small saucepan and heat over a low heat until sugar has dissolved and continue to boil until liquid is reduced by half.

7. Place ham into a large baking dish and brush with the glaze.

8. Bake ham in the pre-heated oven at 170°C for 1 hour basting frequently.

9. Serve hot with festive roasted vegetables and red currants.

Notes: apple cider may be replaced with champagne or madeira.