Raspberry Glazed Ham
TOTAL TIME: 55 MINUTES
1 x 5.5 kg ham leg, rind removed
1 cup seedless raspberry jam
1 cup cranberry juice
300 g raspberries
½ cup dried cranberries
To make the glaze, blitz jam, cranberry juice, raspberries and cranberries with a food processor.
Preheat oven to 180˚C. Using a sharp knife, score the ham fat (not the flesh) in a diamond pattern. Wrap the hock in foil to prevent burning.
Place ham on a greased rack in a large baking dish lined with foil.
Brush the ham fat a few times to evenly coat with the glaze. Bake, for 30 minutes, brushing with remaining glaze occasionally, or until ham is golden.