If you want a ham that is a guaranteed showstopper and is quick, this recipe is for you.
TIP – Glaze can be made up to two days ahead. Reheat before using. Ham can be prepared up to two days ahead. Cover ham with rind to protect it while it’s in the fridge, before glazing.
Ingredients
Method
To make glaze, place all the ingredients into a large saucepan over a medium to high heat. Cook, whisking until smooth. Bring to a boil. Gently boil, stirring occasionally, for about 15 minutes, or until thickened. Transfer half the glaze to a bowl. Refrigerate, covered, until ready to serve.
Cut through the ham rind, about 10cm from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind, just under the skin. Carefully, pull the rind away from the fat, starting from the widest edge of the ham, up to the cut.
Using a very sharp knife, make shallow cuts, about 1cm apart, across the ham fat. Don’t cut all the way through the fat or it will spread when exposed to the heat. Wrap the shank end of the ham in foil. Place ham in a large roasting pan lined with baking paper. Brush with some of the remaining glaze.
Wrap the shank end of the ham in foil. Place ham in a large roasting pan lined with baking paper. Brush with some of the remaining glaze.
Cook in a moderately slow oven (160C) for 40 minutes, brushing with glaze three times during cooking. Increase oven temperature to very hot (220C), and cook for a further 15 to 20 minutes, or until caramelised. Remove. Cool slightly.
To serve, heat the reserved glaze in a saucepan until warm. Place warm ham on a platter. Garnish with herbs. Serve sliced with glaze and figs.
