It’s hard to go past a beautiful baked ham on the Christmas table. The miso paste adds a wonderful depth of flavour to the glaze.
INGREDIENTS
1 whole cooked ham (our ham was 6 kilograms)
Glaze
1 cup orange marmalade or apricot jam
1 cup packed brown sugar
3 tablespoons white miso (I used Urban Hippie)
3 tablespoons whole-grain honey mustard
1 tablespoon hot English mustard
METHOD
Preheat the oven to 160°C.
Remove the ham from the fridge 2 hours before cooking.
Glaze: Stir all the ingredients together in a bowl. The glaze can be made several days ahead.
Ham: Remove the skin using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock. Lightly score the fat in a diamond pattern.
Place the ham in a large foil-lined baking dish and spoon over the glaze.
Cook for about 1½ hours, basting every 15 minutes until golden. Turn the dish several times for even colouring. Add a little water to the base of the dish if the glaze starts to reduce too much.
Allow to cool for 20 minutes before carefully lifting onto a serving platter.
To serve: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!