Beer, Brown Sugar & Mustard Glazed Ham
Prep time 30 minutes Cook time 1 hour 15 minutes
Serves 18 people
- •1 x 8-10kg ham leg, rind removed
- •Cloves, for studding (about 50)
- •A selection of mustards, to serve
Beer, brown sugar & mustard glaze
- •375ml bottle dark ale
- •½ cup brown sugar
- •2 tablespoons Dijon mustard
- •1 tablespoon golden syrup
- 1.Preheat oven to 180˚C/160˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2cm intervals. Wrap the hock in foil (this prevents it from burning).
- 2.Place ham on a greased rack in a large baking pan lined with foil (see tip in 'General Information' tab).
- 3.To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.
- 4.Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.
- 5.Slice and serve warm or cold with a selection of mustards.
For ease use a large disposable foil roasting dish.
If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham.