The Christmas favourite is given an Aussie twist with a Tawny Port glaze… and it’s divine! Don’t throw the skin and bones away… use it to make a gorgeous ham stock and freeze for later use with leftover ham.
1 large ham on the bone
¼ cup red wine vinegar
½ cup tawny port
½ cup brown sugar
½ cup honey
½ cup bitter orange marmalade (e.g Valencia)
2 Tablespoons seeded mustard
3 teaspoons fresh cracked black pepper
30-40 whole cloves
- First we prepare the ham. Using a paring knife, cut a zig zag collar around the bone end of the ham. By leaving the skin on, we protect the bone from burning.
- Next, as Jamie Oliver would say, we peel the skin off as though “pulling a pair of tights off your misses when she comes home drunk”! Starting at the flesh end, carefully peel the skin away from the flesh, making sure to leave as much fat as possible on the ham. You will need to slide you[r fingers between the skin and flesh to pare the two apart. Continue until you reach the zig zag collar around the bone.
- Score the fat into diamond shapes approximately 3-4cm wide. Stud each diamond with a clove.
- To prepare the glaze, simply place remaining ingredients into a small pot, bring to the boil and reduce by a ¼. Using a pastry brush, glaze the ham with the 1st layer. Place the ham in a large deep baking dish and bake for 60 – 80 minutes at 180C. Every 10 minutes, brush the ham generously with more glaze. The ham is ready when the glaze is dark and well caramelised.
- Serve with fresh white bread rolls spread with cool butter and drizzled with the pan juices.