No need for mistletoe; this Christmas ham will have everyone kissing the cook!
Looking for a mouth-watering ham recipe? Give Luke Mangan’s Guinness, mustard and maple glaze a go this year. It’s a show-stopping main.
Luke Mangan’s Guinness, Mustard And Maple Glazed Ham
INGREDIENTS
- 7kg Village Butchery Finest Free Range Smoked Leg Ham
- 2 tbs whole cloves
- 1 cup (250ml) Guinness
- 1 cup (250ml) Authentic maple syrup
- ⅓ cup (95g) wholegrain mustard
METHOD
For the filling:
- Preheat oven to 190°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
- Use a small sharp knife to score the fat, diagonally, at 1.5cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.
- Combine the Guinness, maple syrup, and mustard in a medium saucepan over medium-high heat. Bring to a boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly.
- Place the ham in a large roasting pan. Brush the ham with half the Maple Guinness mixture. Bake, basting with the remaining Maple Guinness mixture every 10 mins, for 1 hour or until ham caramelises and is golden. Set aside for 15 mins to cool slightly.
- Transfer ham to a platter. Cut into slices to serve.
