Otway Christmas Glazed Ham

Jo Fricker
Servings: 10 Total Time: 2 hrs 5 mins Difficulty: Intermediate Pork
Jump To Recipe
The ultimate Christmas centre piece. Sweet, sticky, big and impressive!

Otway Christmas Glazed Ham

Author: Jo Fricker Cuisine: Recipe Keys: Pork
Difficulty: Intermediate Prep Time 15 mins Cook Time 80 mins Rest Time 30 mins Total Time 2 hrs 5 mins
Cooking Temp: 180  C Servings: 10
Best Season: Christmas

Description

The Christmas table simply isn’t complete without the jewel in the crown that is the glazed ham. Everyone seems to have the “perfect glaze” recipe. Just like the “perfect burger blend”. Personally, I don’t think either exist. Outside the glaze recipe there seems to be so many options and instructions on time and temperature. I think this is one of those cooks where you’ve just got to put your big boy/girl pants on and run the gauntlet. An underglazed ham is a travesty. You might as well not have glazed it at all. Throw the timer out, glaze as often as you see fit, and don’t pull it out till it looks every bit as golden, sticky and caramelised as it deserves to be.

Ingredients

Cooking Mode Disabled
  • Otway bone in leg ham
  • Brown sugar
  • Maple syrup
  • Apple cider vinegar
  • Mustard powder

Instructions

  1. To prepare the ham for glazing pre-heat your oven to 170 degrees c fan then score around the hock then using your fingers and starting at the bottom of the ham start to tease the skin away from the fat. Do this gently to ensure the fat is kept on the ham and not left on the skin.

     

    Note. Keep the skin to use as a protective cover on turkey breast for part of the cooking, a flavour for stocks and sauces or cut thinly to add to a soup as a “noodle”.

  1. If making your own glaze prepare that now ready for baking.

    I tend to lean toward brown sugar, maple syrup, apple cider vinegar & mustard powder. I won’t lie and say I do the same ratio each time. Bit of this and bit of that till it tastes right.  

  1. Score the fat being careful not to go too deep. There are 2 layers of fat on the leg and on 1 side of the leg it can be quite delicate. At times this will back differently and sometimes even pull away from the leg. It’s fine if this happens. Embrace the rustic nature of the fat covering.  
  1. Place the ham in a large enough baking paper lined oven tray. Add about an inch of water, apple juice or a mix of both. This will keep the oven moist and assist in keeping your ham moist. It can also be strained at the end, corrected with a little vinegar and used as a dressing for the sliced ham, salad or other plates on your Christmas table.
  1. Pour the glaze onto the fat ensuring an even coverage. Add to the oven and check after 30 minutes. Re glaze when needed and continue to bake until the ham has caramelized evenly and it golden and crispy all over. DO NOT  pull the ham till it’s done!!
  1. Place the ham onto your serving tray and dress the hock with something festive.

Note

Darren O’Rourke Butcher & Chef

Darren is an accomplished Australian butcher and chef, renowned for his deep respect for produce and his unwavering commitment to quality.

Darren works closely with Endeavour Meats producers and customers, transforming exceptional cuts into memorable dishes in the kitchen, at live demonstrations, on farm, and assisting with menu development.