FIG JAM & POMEGRANATE MOLASSES GLAZED HAM
Quintessentially Christmas, Australian fig jam and pomegranate molasses glazed ham is perfect for Christmas lunch, and leftovers go so well with a breakfast spread on Boxing Day (and beyond).
Serves 12-16 | Prep time: 15 minutes | Cook time: 1 hour
HAM
- 1 (4-5kg*) half leg of ham on the bone | Tender Gourmet Butchery
GLAZE
- 300g jar fig jam | Panetta Mercato
- 3 tablespoons pomegranate molasses | Panetta Mercato
- 2 teaspoons ground cinnamon | Panetta Mercato
METHOD
- Preheat oven to 175˚C/160˚C fan-forced.
To remove the skin off the ham, use a sharp knife to score the skin around the hock, then use the knife and your fingers to gently remove the skin from the ham, leaving a layer of fat on the ham. Score the ham fat in a diamond pattern and cover the hock with aluminium foil. Place the ham in in a baking dish lined with baking paper.
- Combine glaze ingredients in a small saucepan, stir and bring to a simmer over low heat. Remove from heat.
- Brush ham generously all over with about a third of the glaze.
- Cook for 45 minutes*, brushing with the glaze halfway through baking, or until the ham is golden and caramelised.
- Serve warm with extra glaze on the side.
Leftover glazed ham, once cooled, is best stored in a moistened ham bag (or covered with a damp clean kitchen towel) in the fridge for up to 3 days. Slices and hock* can also be frozen for use later.
*NOTES: you can use a whole leg of ham (7-8kg) for this recipe as there will be enough glaze to cover and baste the whole leg, cook a whole leg for 1 hour and 15 minutes. If using half a leg like we have, you can reserve leftover glaze for serving. Freeze the skin (and hock) with some of the fat attached and add it to a pea and ham soup in winter for tasty flavour and less waste.