Glazed Ham - 4 Ways!

Directions

1. Preheat oven to 180C Make your choice of glaze & set aside Peel skin back from the ham – be careful not to tear the fat Depending on the look you may choose to score the fat (not flesh) evenly with a small sharp knife, maintaining an even depth all over Place ham in a large roasting pan with a cup of water then glaze/baste Bake until sticky, golden and warmed through (30-40 minutes for an average sized ham) Rest for 30 min before carving.

2. PERSIAN APRICOT GLAZE Finely chop the rind of 1 preserved lemon & combine with 300g apricot jam, 120g honey, juice of an orange & 1 tsp ras el hanout spice blend.  Whisk until smooth.  Brush over ham and baste occasionally.

3. CHIPOTLE, LIME & PINEAPPLE Combine chopped flesh of half a pineapple with juice of 2 limes, 180g light palm sugar & 2 chipotle chillies in a blender.  Pound 1 cup coriander and sea salt in a mortar & pestle.  Add to pineapple mix to taste.  Baste as ham roasts.

4. CHAR SIU-STYLE GLAZE Combine 160g hoisin sauce, 120g honey, 2 tbsp. light soy, 2 tbsp. Shaoxing wine, 1 tbsp. fermented soy bean paste & half tsp five spice in a bowl.  Baste with glaze as ham roasts.

5. SPICED QUINCE GLAZE Stir 100g quince paste, 60ml white wine, 2 tbsp. apple juice, 1 tbsp. sherry vinegar and half tsp each ground cloves, ground cinnamon, ground allspice in a saucepan until smooth.  Add 160g brown sugar and stir until dissolved.  Place in a pan and baste with half mixture.  Baste occasionally as ham roasts