Great Glazes: Fig & Ginger Ham Glaze
MAKES ENOUGH FOR A 5KG HAM • TOTAL TIME: 10 MINUTES + HAM COOKING TIME
230 g fig jam (see our recipe on page XXX)
1 tbsp ginger, minced
1 tbsp Dijon mustard
2 tbsp brown sugar
2 tbsp honey
125 mL water
Place all ingredients in a small saucepan over low heat and cook until jam has melted and sugar has dissolved.
Brush ham with glaze before and during cooking.
How to Prepare your Glazed Ham:
First, carefully cut the rind of the ham around the leg, then down the side.
Gently start separating the rind from the ham, leaving as much of the fat as you can (use your fingers to get between the rind and the fat). You may need to run a knife along the bottom edge to help the rind lift off.
Carefully peel off the rind.
Lightly score the fat in one direction, then the opposite direction, to create diamond shapes.
Insert the pointy end of a clove into each diamond.
Brush your glaze (generously) over the ham.
It's ready to roast!
How to Roast your Glazed Ham:
Preheat oven to 160ºC (140ºC fan-forced). Place oven rack at the lowest level in your oven.
Prepare your ham and glaze.
Place your ham on a roasting rack, in roasting pan, and place 1 cup of water into the bottom of the roasting pan.
Roast for 1 ½ - 2 hours for a 5kg ham (less for a smaller ham, longer for a larger ham) basting, as per recipe directions, with glaze and/or pan juices.
Ham is ready when it is caramalised and golden all over.
Allow to rest for 20 minutes (continue basting) before serving.