Ingredients
- 4-5 kg bone-in fully cooked ham
- 1 cup golden syrup
- 1 cup Soft Brown Sugar
- 1 tbsp Wholegrain Mustard
- Zest of half an Orange
- Juice of half an Orange
- 1 tbsp Whole Cloves
- Yalumba The Signature Cabernet Shiraz
Method
1. Preheat oven to 220°C and arrange rack in the lower third.
2. Run thumb under rind to separate from fat and peel off. Remove and discard.
3. Pour a glass of Yalumba The Signature – take a sip
4. Score ham fat diagonally at 3cm intervals to form a diamond pattern over the entire ham (don’t cut more than ½ cm deep). Press cloves into the centre of each diamond.
5. Combine golden syrup, brown sugar, mustard, zest and juice in a bowl and whisk together to form a thick paste (don’t be alarmed at the thick consistency)
6. Place the ham into a large roasting pan and coat with the glaze to cover evenly
7. Place the ham in the oven and bake uncovered for 10 minutes
8. Open the oven and baste the ham with the glaze and pan juices, repeat this twice until a dark golden-brown crust has formed (about 30 minutes in total).
9. Let the ham rest 10-20 minutes before slicing.
Serve with fresh crunchy bread and your favourite condiments and a glass of Yalumba The Signature.
Secret Ingredient: Chef Peter Clarke
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