8-10kg whole Otway Pork ham leg
Cloves to stud ham
Glaze:
1 tsp Chinese five spice
3/4 cup marmalade
3/4 cup brown sugar
1 Tbs apple cider vinegar
1 Tbs Dijon mustard
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.
Credits: Otway Pork
Photo Credits: Otway Pork
