A glazed ham is a great addition to any festive table. Bourbon provides a nice kick, and using ginger and marmalade gives it a satisfyingly sweet and tangy finish.
510g orange marmalade
1 crushed garlic clove
Cloves for decorating
30g peeled and thinly sliced ginger
350g light brown sugar
2tbsp Dijon mustard
- Whisk together the ginger, marmalade, water, sugar and mustard in a small saucepan and bring to a simmer. Cook for fifteen minutes until slightly reduced, and add bourbon. Remove from heat.
- Preheat oven to 180o Grease a wire rack and place it over a large roasting pan lined with foil. Score the skin of the ham and remove the rind using your fingers. Trim off any excess fat, then wrap the ham hock in parchment paper and then in foil to prevent it from burning.
- Score the ham fat in a diamond pattern and insert a clove into the centre of every diamond. Place the ham on the rack. Pour over the glaze and roast, brushing the ham with the glaze every fifteen minutes for about an hour until the ham is sticky and golden.
- Serve with any remaining glaze