INGREDIENTS
4-5 kg fully cooked ham, bone in
1-3 cups water
1/2 cup butter
1 cup brown sugar
1 jar Garlic Jelly (120g)
2 tablespoons Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Serves 10-15 people
INSTRUCTIONS
1. Remove any plastic packaging or netting from the ham. Set the ham aside to rest at room temperature for 1-2 hours.
2. Preheat the oven to 150°C and arrange a rack in the lower third.
3. Line a baking tray or dish with several sheets of aluminium foil or baking paper (it will make cleanup a lot easier).
4. Remove the rind or skin of the ham, ensuring you leave the fat on. Using a sharp knife score a 2-3cm wide diamond pattern (don’t cut all the way through to the meat) over the entire ham. Place the ham in the baking tray; pour 1-3 cups of water into the base of the pan (add more/less so the water is about 2cm deep). Cover the ham with two pieces of foil and bake for 60 minutes.
5. Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden brown. Add in the brown sugar, Garlic Jelly, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved and the Garlic Jelly has melted (about 2 minutes).
6. Reduce heat to low, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
7. After 60 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 220°C. Discard the foil and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
8. Remove from the oven, brush with another third of the glaze and some of the pan juices. Return to the oven and bake uncovered for another 15 minutes.
9. Repeat again after 15 minutes more minutes.
10. Let the ham rest 10-20 minutes before slicing. Note: After about 45 minutes of glazing time (total), a dark golden-brown crust will have formed. Use pieces of foil to cover any areas that are starting to burn. For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will also help keep it runny enough for brushing.
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