The difference between a good ham and a great ham is all in the glaze. Turning the sugar into a golden caramel helps it become glossy when you put it over the ham. Watch Adam's video on how to make it.
1 whole leg of ham (about 6-8kg)
Summer fruit ham glaze
½ cup sugar, plus 2 tbsp
2 tbsp fish sauce
¼ cup white vinegar
1 large onion, peeled and finely chopped
1 Granny Smith apple, peeled, cored and finely chopped
1 yellow peach, peeled and stone removed, finely chopped
1 apricot, peeled and stone removed, finely chopped
2 prunes, finely chopped
½ tsp allspice
¼ tsp nutmeg
2. Blend to a smooth puree. The glaze should be around the consistency of maple syrup. If the glaze looks too thick, you can blend in a little more water.
3. Remove the skin from the ham, making sure to keep as much of the fat as possible attached to the meat. Stud the ham with cloves in a regular pattern at 3cm intervals and score the ham through the fat in between the cloves. (I like to stud the ham first then score after, as it can be hard to see the cuts in the fat.)
4. Heat your oven to 180C. Brush the ham with the glaze and bake in the oven for about 1.5 hours, brushing with the glaze every 15 minutes until a thick, caramelised and shiny coating is formed and the ham is warmed through. (You may need to wrap the end of the ham bone in foil to stop the bone from burning.)
Tip: Ham skin can be kept in the freezer and used to make stock.
If you like this recipe, try my roast pork with mustard gravy and summer fruit chutney
This recipe featured in the Good Food Christmas television special on Nine.