Ingredients
Method
1.
Preheat oven to 180°C. Use your fingertips to peel the skin from ham, leaving the skin on the hock. Discard the skin. Use a sharp knife to score the ham fat in a diamond pattern, without cutting into the meat. Place ham in a large roasting pan.
2.
To make the glaze, combine all the ingredients in a saucepan and bring to the boil, stirring until sugar dissolves, then simmer for 5 minutes. Spread the glaze over the scored fat.
3.
Bake ham for 1 hour 10 minutes, turning the pan occasionally for even browning. Baste at regular intervals with pan juices until caramelised to a deep golden brown.
4.
Remove to a platter or board to slice. Ham can be served hot or cold.
Note
- To store, do not cover ham with plastic wrap, as this will cause the ham to sweat and deteriorate more quickly. Cover ham on the bone with a clean, tea towel or piece of muslin, dampened with water and a little vinegar. Rinse the cloth every day so it doesn’t dry out.
