A fresh baked ham is a total indulgence for me; the leftovers are sometimes even more so. I always have to make toasties the following day to ease the hangover, but a carbonara made with the smoky ham is also a real treat.
5kg cooked bone-in ham
50g (¼ cup) brown sugar
about 40 whole cloves
Spiced maple and amaro glaze
300ml maple syrup
1 tbsp light soy sauce
50ml amaro Montenegro or dry sherry
50ml apple cider vinegar
½ a nutmeg, grated
¼ tsp ground allspice
¼ tsp ground cinnamon
1. Preheat oven to 220C (200C fan-forced). Prepare a heavy roasting tray by lining with aluminium foil and then baking paper, and adding a wire rack on top.
2. To make the glaze, combine all ingredients in a small saucepan. Bring to a simmer and continue to cook for 5 minutes, reducing the mixture by a quarter, or until it is syrupy.
3. Using your fingers and the tip of a knife, carefully peel the skin from the ham, leaving as much of the fat underneath as you can. Gently rub the brown sugar all over the fat. Using a sharp knife, lightly score the fat in a 2cm-wide diamond pattern, cutting through the fat but not quite to the flesh (about 1cm deep). Stud decoratively with cloves.
4. Place the ham on the wire rack in the prepared tray and add 250ml (1 cup) of water to the base. Bake the ham for 20 minutes to warm it through and get some colour.
5. Remove ham from oven and reduce temperature to 170C (150C fan-forced). Brush the glaze all over the ham with a pastry brush. Return ham to oven and bake, brushing with glaze every 10 minutes, until it is deeply coloured, sticky and warmed through (about 1-1½ hours). Rest for 30 minutes before carving.
Tip: The ham bone makes a terrific stock that freezes well and is great for making pea soup.
This recipe features in our ultimate Christmas feast