Christmas Glazed Ham

Cookery guru Kathy Paterson says a sticky and caramelised ham on the bone is unquestionably a highlight during Christmas holidays in her family. Taking the time to glaze a ham, not only looks fantastic - but adds flavour too.

Glaze

½ cup Taste of the Alps The Gold Panner, Central Otago apricot and lemon jam

½ cup soft brown sugar

2 teaspoons Dijon mustard

¼ cup cider or apple cider vinegar

1 large ham on the bone (ours is 8kg)

dried whole cloves

Method

Make the glaze, put the jam, brown sugar, Dijon mustard and the vinegar in a small pot. Put over a medium-low heat and stir gently until the sugar dissolves. Simmer until the glaze has thickened slightly.

Heat the oven to 160°C. Line the base and sides of a large roasting dish with compostable foil and baking paper.

Remove the skin from the ham by carefully cutting around the skin at the shank end, leaving about 6cm of skin on the bone. Slide your fingers under the skin of the ham to loosen it, leaving a good coating of the fat. Make long vertical cuts at close intervals just through the fat. Stud with cloves.

Put the ham in the prepared dish and wrap the exposed shank bone with a piece of baking paper and tie to secure with kitchen string.

Brush or spoon the glaze over the ham then put in the oven.

For hot ham – you will need 15-20 minutes per kilogram.

For a cold-glazed ham, cook at 180°C for 30-45 minutes until the glaze has caramelised.

Serve ham with a decorated shank.