Ingredients
Scale
- 1 x 8-10 kg whole Otway Pork ham leg
- Cloves, to stud (optional)
Glaze
- 1 tsp. Chinese 5 spice
- 3/4 cup marmalade
- 3/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Remove ham from the fridge 1 hour before baking.
- Preheat the oven to 180°C and lower the rack to the bottom shelf.
- Cut around the hock, and with the tip of a small knife, loosen the rind. Carefully peel rind back with the knife and your hands, ensuring the fat is kept intact.
- Score a criss-cross pattern in the fat (stud with cloves if you like at this stage). Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crust.
- Place the ham on a rack in a large baking tray that’s lined with foil (this will make washing up much easier).
- In a small saucepan, add the glaze ingredients and bring to the boil, whisking to combine well. Cook for 5 minutes or until thick.
- Using a pastry brush, dab half of the glaze over the ham. Add 1 cup of water to the tray.
- Bake in the oven for about 45 minutes basting every 10-15 minutes until a thick, glazed crust forms.
- Rest for at least 30 minutes before carving.
- Cook Time: 45 minutes
