Mad Butcher's Butcher Est. 1971

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Glazed Ham

INGREDIENTS

- 1 whole or half bone-in ham
- about 70 white cloves
- Brown Sugar Glaze:
- 1/2 cup soft brown sugar
- 1/4 cup maple syrup or golden syrup
- 1/4 cup rum
- pineapple juice or apple juice
Serves : 30
Cooking time: Ready in: 1.5 hours

METHOD

Preheat oven to 150°C/300°F. Place ham on a large oven tray and warm in oven for 10-15 minutes until the skin starts to loosen (this helps it peel off easily).

While the ham is warming, make Brown Sugar Glaze by mixing together all ingredients.

Remove ham from oven and increase temperature to 180°C/350°F. Cut through skin around shank then peel off ham skin by gently pushing your fingers between skin and fat. Discard skin.

Use a sharp knife to lightly score the fat in diagonal crosshatches (avoid cutting right through the fat as this will split during cooking). Insert a clove at each of the points where the crosshatches intersect. Brush ham all over with Brown Sugar Glaze and bake until golden (about 1 hour), basting with remaining glaze as needed.

Serve hot or at room temperature. Store unused ham in the fridge wrapped in a damp muslin bag or a clean tea towel soaked in water or lemonade.

Image and recipe: Annabel-langbein

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