Why not give something new a whirl this year?
What do I need?
- 7 kg ham leg, rind removed
- Cloves, for studding (about 40)
For the glaze:
- ½ cup raw sugar
- 2 tbsp MasterFoods Dijon Mustard
- 1 tbsp golden syrup
- 1 tbsp orange marmalade
- 50 mL dark rum
- 1 tbsp Cajun spice mix
- 1 tsp ground clove
- 1 tsp ground cinnamon
How do I make it?
- Preheat the oven to 200°C.
- Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a criss-cross, honeycomb pattern at 2-centimetre intervals. Insert a clove into the centre of each square of fat. Wrap the hock in foil and transfer to a roasting tray lined with foil.
- To make the glaze, whisk all the glaze ingredients together to combine and add to a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce the heat and simmer, stirring occasionally for 10 minutes.
- Brush the ham fat with the glaze a few times to evenly coat it. Roast the ham in the preheated oven, brushing with the remaining glaze occasionally, for 1 hour or until the ham is golden and caramelised. Once cooked, set aside to cool for 30 minutes before serving.