December 20, 2018
Main Dish, Pork, Ham,
Alcohol, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Entertaining, Thanksgiving, Oven Bake, Stove Top more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Preheat oven to 220°C (425°F).
Place the juice, sugar, vinegar, cinnamon, cloves and thyme in a medium saucepan over high heat and stir until the sugar has dissolved and then bring to the boil and cook for 30 minutes or until reduced.
Remove from the heat, add the port and stir to combine and then strain the glaze into a heatproof jug, discarding the solids.
Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the hock of the ham with non-stick baking paper followed by aluminium foil and place the ham, top-side down, in a tight-fitting, deep-sided roasting pan and then pour the glaze over the ham and roast for 40 minutes.
Remove from the oven and reduce the oven temperature to 200°C (400°F) and turn the ham over, baste with the glaze and roast for a further 20–25 minutes or until golden.
Remove the ham from the pan and place on a large serving platter and then brush the remaining glaze over the ham before carving to serve
TIP- This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before glazing.
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