The Christmas leg ham just got fancy in 3 easy step, 1. Skin the ham, 2. Make a baste, 3. Glaze and bake! It really is that easy to make a ham something special. In total you need about an hour and a half to pull this together. But the results are worth every minute.
- Bone in Fully cooked leg ham – around the 4-5kg
- ½ cup water
- ½ cup butter (unsalted best option)
- 1 cup brown sugar
- ½ cup honey
- 2 tbs Dijon mustard
- ¼ teaspoon ground cinnamon
- 4 cloves
- At least 4 cloves of garlic (always put more)
- Preheat oven to 150c. Set rack to lowest setting with the aim to stand the leg up, but if not no stress.
- Trim rind off, trying to leave as much fat as possible and lightly score fat and meat creating a ‘square sections.’
- Line baking tray with baking paper (makes clean up easier).
- Place the ham on the baking tray with water and place in oven for 20min.
- Baste making time. In a small saucepan melt butter over medium heat until golden brown. Add in brown sugar, honey, mustard, cinnamon, and cloves. Stirring together until sugar has dissolved. Reduce heat and add garlic. Cook for a minute more then remove from heat.
- Remove ham from oven free 20min. The fat will have started to render and separate. Increase oven temp to 220c. Pour/baste 1/3 of the basting syrup over the ham, covering all of it.
- Place back in the oven for 15min, repeat two more times. Cooking for a total of 45min. Each time adding the juice from the pan with the baste for plenty of flavour. The fat and baste will really render up and start to crust up and caramelise.
- Move ham into a serving dish and pour over juices from the pan. Let rest for 20min and then serve up.
Cooking with Cameron
The Fathering Channel