The Traditional Leg of Ham

The Traditional Leg of Ham often enjoyed at the Australian Christmas table!. A leg ham, a turkey or a kilo of prawns? Seafood is undeniably the biggest seller here in Australia during the summer Christmas.Christmas Apricot Glazed Ham Ingredients 1 large cold Leg of ham (I bought a 4kg smoked ham) 500 g good quality apricot jam 1 tablespoon Ground Cinnamon 1/2 cup or more brown sugar 1 1/2 cups Dry Sherry 1 tbsp wholegrain mustard and a handful of cloves

Method

1. Thin the apricot jam with a little sherry and heat until it becomes a sticky spread.

2. Prepare ham by lifting off skin but leaving the fat. Diamond cut the fat and cut the skin off the bone.

3. Rub ham well with cinnamon and stud with cloves each diamond.

4. Spread half of the apricot glaze over the ham (retain the rest for basting when cooking and dressing before serve).

5. Once ham is spread with the apricot glaze, press brown sugar over whole top of ham, making sure some sugar gets into diamond cuts.

6. With the ham in the roasting dish, add 2 centimeter of water and cook for one and a half hours on 200C, keep basting with more glaze every 20 minutes or so – careful not to burn. Make sure to save some of the glaze for dressing later.

7. Once cooked, let it stand for 30 minutes before carving. For best result, cook it overnight and serve cold or warm it up a little again in the oven over low heat.

8. Add wholegrain mustard to the remaining glaze and heat it up again. Pour over carved leg ham slices and is ready to serve.