Photo by Chris Court, Benjamin Dearnley, William Meppem, Con Poulos, Anson Smart
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions before glazing.
- 12–14 servings
- 2 sticks cinnamon
- 4 star-anise
- 1 cup (250ml) orange juice
- 1 1⁄2 cups (260g) light brown sugar
- 1⁄4 cup (60ml) pomegranate molasses
- 1⁄4 cup (90g) honey
- 1 (13–15 lb.) ham leg
- 4 oranges, peeled, thinly sliced and patted dry
- Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy.
- Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized.
- Serve the ham with the remaining glaze.
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