For the Glaze:
- 1/2 cup (120mL) pure maple syrup
- 1/4 cup (50g) brown sugar
- 1/3 cup (120mL) bourbon
- Juice of half an orange
- 1/2 teaspoon fresh ginger grated
- 2 tablespoons of orange marmalade
- 1 cinnamon quill
For the Ham:
- 1 Gamze whole leg ham
- 1 packet of cloves
- Slice around the hock as we want to keep the skin on there. Then gently peel the skin off the ham, trying to keep the layer of fat fully intact. Gently slide your finger along the fat as you lift the skin away. Do this carefully until the entire layer of skin is removed.
- Gently score a cross-hatch pattern all along the ham. Try not to score too deep, only score the fat. You can do perfect squares or a diamond shape.
- Poke a clove into the centre of every square/diamond on the ham.
- Place the ham into a pre-heated oven on 160 degrees celsius for 20 minutes.
- Add all of your glaze ingredients into a saucepan and simmer for around 8 minutes until flavours melt into each other and the sauce has thickened slightly. Take off the heat and set aside.
- Remove the ham from the oven and baste it with your glaze, use around ⅓ of the glaze for this step. Return to the oven with the temperature increased to 180 degrees for another 10 minutes
- Remove the ham again and baste with another ⅓ of the glaze. Return for another 15-20 minutes or until it has an even, golden, sticky surface. You can put the grill function on your oven if you need to get the glaze more golden.
- Now remove, add the remaining glaze to the ham and you’re ready to carve it!
This can be served hot or you can cook it the day before and serve it cold. Either way, you are in for a treat!