It’s hard to go past a beautiful baked ham on the Christmas table. The miso paste adds a wonderful depth of flavour to the glaze.
INGREDIENTS
1 whole cooked ham (our ham was 6 kilograms)
Glaze
1 cup orange marmalade or apricot jam
1 cup packed brown sugar
3 tablespoons white miso (I used Urban Hippie)
3 tablespoons whole-grain honey mustard
1 tablespoon hot English mustard
METHOD
Preheat the oven to 160°C.
Remove the ham from the fridge 2 hours before cooking.
Glaze: Stir all the ingredients together in a bowl. The glaze can be made several days ahead.
Ham: Remove the skin using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock. Lightly score the fat in a diamond pattern.
Place the ham in a large foil-lined baking dish and spoon over the glaze.
Cook for about 1½ hours, basting every 15 minutes until golden. Turn the dish several times for even colouring. Add a little water to the base of the dish if the glaze starts to reduce too much.
Allow to cool for 20 minutes before carefully lifting onto a serving platter.
To serve: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!