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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.