INGREDIENTS :
3.5 kg shoulder ham partially de-boned
100 mL pure maple syrup
100 mL honey
50 g brown sugar
50 mL dry white wine
10-12 cloves ground
1 tbsp Dijon mustard
INSTRUCTIONS :
-Preheat oven to 190 degrees Celsius.
-Heat the maple syrup, wine, honey, mustard, sugar and cloves in a small saucepan and stir until sugar is melted and the ingredients are combined. Bring to the boil and allow to simmer gently for about 5 minutes. Remove from heat and set aside.
-Remove the rind from the ham, allowing the fat to remain. Score the fat into large diamond shapes, ensuring you do not cut into the meat underneath. Place on a rack in a baking tray and fill the bottom of the tray with a little water.
-Brush some of the glaze on both sides of the ham, then place in the oven (fat side down) and bake for 15 minutes. Remove from the oven and brush some more glaze over the ham, then return to the oven for another 15 minutes (fat side up). Remove from the oven again and brush with the remaining glaze, then return to the oven for 20-25 minutes or until the fat is caramelised and golden-brown and the diamond shapes are starting to separate.
3.5 kg shoulder ham partially de-boned
100 mL pure maple syrup
100 mL honey
50 g brown sugar
50 mL dry white wine
10-12 cloves ground
1 tbsp Dijon mustard
INSTRUCTIONS :
-Preheat oven to 190 degrees Celsius.
-Heat the maple syrup, wine, honey, mustard, sugar and cloves in a small saucepan and stir until sugar is melted and the ingredients are combined. Bring to the boil and allow to simmer gently for about 5 minutes. Remove from heat and set aside.
-Remove the rind from the ham, allowing the fat to remain. Score the fat into large diamond shapes, ensuring you do not cut into the meat underneath. Place on a rack in a baking tray and fill the bottom of the tray with a little water.
-Brush some of the glaze on both sides of the ham, then place in the oven (fat side down) and bake for 15 minutes. Remove from the oven and brush some more glaze over the ham, then return to the oven for another 15 minutes (fat side up). Remove from the oven again and brush with the remaining glaze, then return to the oven for 20-25 minutes or until the fat is caramelised and golden-brown and the diamond shapes are starting to separate.
