A half leg serves 10 people, a whole leg serves up to 20 people. This is a staple in our home at Christmas time, and has been since Lucy was a tiny girl. Utilising one of Golden Whisk’s most popular pastes, this ham is a true centrepiece on any Christmas dining table!
½ or whole leg ham on the bone.
1 jar Golden Whisk Apple Paste (2 if glazing a whole leg)
1 cinnamon stick
1 orange, zested and juiced
½ cup Sauvignon Blanc white wine
1 tbsp white wine vinegar
½ tsp salt
Pepper to taste
Cloves, for decoration (optional)
1. In a saucepan, melt the Golden Whisk Apple Paste with the orange zest and juice, wine, salt, vinegar and cinnamon stick on low heat until bubbling, reduced and fragrant.
2. Preheat the oven to 150 Degrees Celsius. If using a hooded BBQ, light, set to medium, and leave the hood down.
3. Meanwhile, prep the ham by removing the skin and scoring the fat in a diamond pattern. This assists the glaze in caramelizing the fat and allowing the glaze to flavour the meat.
4. In a large oven or BBQ proof dish or aluminium tray, place the ham with a ¼ cup of water for each kilo of ham. Baste the ham with the glaze. Roast for 2 ½ hours, re-glazing every 20 minutes until ham is caramelized and golden.
5. Allow to cool slightly before studding with cloves (optional). Carve and serve to your adoring guests.
6. Leftovers store well on the bone in a vinegar and water soaked ham bag.
