It’s not Christmas without a glorious glazed ham and the second-best part is having leftovers for ham sandwiches on Boxing Day!
For the full recipe check out the Christmas issue of dish, on-sale in New Zealand on November 6th, or available to buy at your local supermarket or bookstore.
GLAZE: Blitz all the ingredients in a food processor or with a whiz stick until roughly chopped. Tip into a medium pot and bring to the boil then reduce the heat and simmer very gently for 10 minutes or until slightly thickened. Cool then chill until ready to use. The glaze can be made several days ahead of using.
Preheat the oven to 150°C regular bake.
HAM: Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.
Place the ham in a foil-lined baking dish, bringing the foil right up the sides of the dish to prevent spillage. Cover the hock end with foil.
Spoon over some of the glaze to cover evenly. Add enough water to the base of the dish to cover.
Bake for about 1½ hours, spooning over the remaining glaze every 30 minutes, or until the ham is a good golden colour and hot through to the centre. Don’t try and spread the glaze or you’ll pull the existing glaze off the ham. Leave to rest for at least 20 minutes before transferring to a serving platter.
TO SERVE: Place your desired wrapping around the ham hock and secure with kitchen string. Serve the ham hot, warm or at room temperature. (See extra glaze options, page 76).