Premier Beehive shares this great recipe for ham glaze and tips for ham preparation with Food Hub.
Ingredients
| 1 ½ cups | Stout, or other dark beer (Main) |
| 1 cup | Brown sugar, loosely packed |
| 2 Tbsp | Wholegrain mustard |
| 2 tsp | Ground ginger |
| 1 ½ tsp | Ground cardamom |
| 1 tsp | Ground cinnamon |
Directions
Combine all the glaze ingredients in a medium saucepan over a low heat. Stir until the sugar dissolves. Increase the heat to medium and simmer until the glaze becomes syrupy (about
5 minutes).
1. Preheat oven or covered barbecue to 180C
2. Place ham on a rack in a large roasting pan. Half fill roasting pan with water and brush ham liberally with a third to half the glaze. Reserve the rest. Place in oven, or in hooded barbecue.
3. Allow one hour and 20 minutes for a 4 kilo half leg. You will need to baste the ham every 15 minutes.
Ham preparation:
Use a small knife, score a zig-zag line around the base right through the skin. Starting at the other end of the ham, run the knife under the skin and over the top of the fat layer.
Use your fingers to peel the skin back. The skin should peel away leaving the fat in one piece.
Use your knife to score the fat in a criss-cross pattern, making diamonds about 1.5cm long. Don’t cut down into the ham flesh.
When you have finished, stud the centre of each diamond with one clove.
