Moppity Vineyards Blood Orange Marmalade, Ginger & Sriracha Glazed Ham
TOTAL TIME: 1 HOUR 15 MINUTES
1 x 8 - 10kg ham leg, rind removed
300 g jar blood orange marmalade
¼ cup brown sugar
1 ½ tbsp finely grated fresh ginger
1 tbsp sriracha hot chilli sauce
Preheat oven to 200˚C. Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways at 1 centimetre intervals. Wrap the hock in foil to prevent burning.
Place ham on a greased rack in a large baking dish lined with foil.
To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8 to 10 minutes or until slightly thickened.
Brush the ham fat a few times to evenly coat with the glaze. Bake, for 50 minutes to 1 hour, brushing with remaining glaze occasionally, or until ham is golden and caramelised. Set aside to cool for 30 minutes.