Create a showstopping centrepiece to share with your loved ones this Christmas. Fresh Driscoll's raspberries add a welcome tang and sweetness to your glazed ham – perfect for summer entertaining.
Serves: 12
INGREDIENTS
4-5 kg half leg of ham on the bone (skin on)
cloves, for studding
Raspberry glaze
2 x 125g punnets Driscoll's raspberries
1 cup (200g) firmly packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 star anise
METHOD
Preheat the oven to 170°C.
To make the raspberry glaze, place all of the ingredients in a small saucepan and set over low heat. Gently heat, stirring occasionally, until sugar dissolves. Simmer for 5 minutes. Set aside for flavours to infuse, until cool. Strain through a fine mesh sieve.
To prepare the ham, score the skin around the ham bone where it joins the meat. Run a knife under the skin to separate from the fat. Work your fingers in between the skin and the fat to lift off and discard the skin.
Place the ham on a rack and set on top of a deep tray, to catch the cooking juices. Score the fat 5 mm deep into a diamond design. Stud with cloves. Pour 2 cups (500ml) water into the tray, to prevent drips from burning. Brush one-third of the glaze over the ham. Bake for 1 1/2 hours. Glaze ham every 20 minutes or so, until caramelised. Top the drip tray up with water as required.
Remove ham from the oven.
Serve warm, at room temperature or chilled. Slice to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.