Name: Glazed baked ham
Cook time: 80 min
Total time: 80 min
Yield: 16
Ingredients: 1/2 cup (180g) honey; 1/2 cup (125ml) maple syrup; 1/2 cup (110g) firmly packed brown sugar; 2 1/4 cup (560ml) water; 7 kilogram cooked (leg) ham

Ingredients

1/2 cup (180g) honey

1/2 cup (125ml) maple syrup

1/2 cup (110g) firmly packed brown sugar

2 1/4 cup (560ml) water

7 kilogram cooked (leg) ham

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Combine honey, syrup, sugar and ¼ cup of the water in small saucepan, bring to the boil. Stir over heat until sugar dissolves, bring to the boil, remove from heat, cool 10 minutes.

3.Cut through rind of ham 10cm from the shank end of the leg. To remove rind, run thumb around edge of rind just under skin. Start pulling rind from widest edge of ham, continue to pull rind carefully away from the fat up to the shank end. Remove rind completely.

4.Score across the fat at about 3cm intervals, cutting through the surface of the fat (not the meat) in a diamond pattern.

5.Pour the remaining water into large baking dish, place ham on oiled wire rack over dish. Brush ham all over with honey glaze. Roast, uncovered, 1 hour or until browned, brushing frequently with glaze during cooking.

Reserve the rind from the ham after it has been removed. When storing the ham (or the leftovers), re-cover the leg’s cut surface with the reserved rind this will keep it moist. Use a small sharp knife to cut through the rind about 10cm from the shank end of the leg. Gently lift rind off in one piece by running your thumb around edge of rind just under the skin. Pull the rind from the widest edge of the ham and up to the shank end until removed. Score the fat, about 1cm deep to cut through the surface of the fat, in a diamond pattern, taking care not to cut into the meat. The diagonal scores should be about 3cm apart. Pour water into a large baking dish to keep the ham moist during cooking. Place ham on an oiled wire rack over the dish and brush all over with glaze. Place in a preheated oven and roast, uncovered, for 1 hour or until browned. Brush frequently with glaze during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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