Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Baked Christmas ham with maple syrup and clove glaze (courtesy of delicious.com.au)

Ingredients (6)
7kg whole smoked leg ham on the bone
10g (approximately 120) cloves
1 cup (250g) brown sugar
2 tbs English mustard
1/4 cup (60ml) apple cider vinegar
1/4 cup (60ml) maple syrup


Method
1.Preheat oven to 180°C/160°C fan-forced. Line a large roasting tray with baking
paper.
2.To remove the skin from the ham, use a small sharp knife to cut an incision
around the base of the hock. Carefully run the knife under the skin and around the
edge of the ham. Loosen the skin by running your fingers between the skin and fat,
then remove the skin and discard. Gently score the fat of the ham, being careful to
not cut through into the meat, into 2-3cm diamonds. (You can use a ruler to help
keep straight, even lines.) Stud a clove into the centre of each diamond. Set ham
aside.
3.To make the glaze, place sugar, mustard, vinegar and maple syrup in a small bowl
and mix well.
4.Place ham on the prepared roasting tray and brush over the glaze. Cook for 1
hour 15 minutes-1 hour 30 minutes, basting every 15-20 minutes, until golden brown
and caramelised. Remove from the oven and set aside for 15 minutes to rest, before
transferring to a platter and slicing to serve.

 

Clinton Maynard is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Baked Christmas ham with maple syrup and clove glaze (courtesy of delicious.com.au)
Ingredients (6) 7kg whole smoked leg ham on the bone 10g (approximately 120) cloves 1 cup (250g) brown sugar 2 tbs English mustard 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) maple syrup 
Method 1.Preheat oven to 180&deg;C/160&deg;C fan-forced. Line a large roasting tray with baking paper. 2.To remove the skin from the ham, use a small sharp knife to cut an incision around the base of the hock. Carefully run the knife under the skin and around the edge of the ham. Loosen the skin by running your fingers between the skin and fat, then remove the skin and discard. Gently score the fat of the ham, being careful to not cut through into the meat, into 2-3cm diamonds. (You can use a ruler to help keep straight, even lines.) Stud a clove into the centre of each diamond. Set ham aside. 3.To make the glaze, place sugar, mustard, vinegar and maple syrup in a small bowl and mix well. 4.Place ham on the prepared roasting tray and brush over the glaze. Cook for 1 hour 15 minutes-1 hour 30 minutes, basting every 15-20 minutes, until golden brown and caramelised. Remove from the oven and set aside for 15 minutes to rest, before transferring to a platter and slicing to serve.
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