Flavours combine to create a perfectly balanced glazed leg of ham.
How long will it take?
1 hour 40 minutes
What’s the serving size?
What do I need?
1 x 7-8 kg ham leg, skin removed
For the glaze
1 ½ cups golden syrup
½ cup tomato sauce
100g unsalted butter
3 tbsp Dijon mustard
3 tbsp lemon juice
3 tbsp white wine vinegar
3 tbsp Worcestershire sauce
How do I make it?
Preheat oven to 180C.
Using a sharp knife, score the ham fat (not the flesh) at 2-centimetre intervals into a diamond pattern.
To make the glaze combine all ingredients in a medium saucepan. Heat over a medium heat until butter has melted and then reduce temperature to a low simmer and simmer for 5 minutes.
Brush ham with the glaze two to three times to coat the ham evently. Bake in oven for 1 hour, brushing with remaining glaze every 10 minutes, or until ham is golden and caramelised.
Remove from oven and set aside to rest for 15 minutes.
Meanwhile, pour juices from baking tray into a saucepan and allow the fat to settle on the top. Skim off fat and then heat remaining juices and any leftover glaze over low heat until warm. Serve as an accompaniment to ham.