Recipes

Method

1. 1.
   Preheat the oven to 170°C & lower rack to bottom shelf.
2. 2.
   Cut around the hock & with the tip of a small knife, around the leg to loosen skin. Carefully peel skin back with the knife & your hands, ensuring the fat is kept intact. Score a crisscross pattern in the fat. Stud with cloves.
3. 3.
   Place the ham on a rack in a large baking tray that fits in your oven.
4. 4.
   In a small saucepan add the glaze ingredients & bring to the boil, whisking to combine well. Cook for 5 min or until thick. Add a little water or juice if it needs.
5. 5.
   Using a pastry brush, dab 1/3 of the glaze over the ham. Add 1 cup of water to the tray.
6. 6.
   Bake in the oven for 1-1 ½ hrs, basting every 20 min until a thick & glazed crust forms.
7. 7.
   Rest for at least 30 min before carving.

General Information

*can be found at all supermarkets in the Asian aisle.