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Glazed ham with green peppercorns
Glazed ham with green peppercorns
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Citrus glaze with muscat and marmalade enhanced by green peppercorns.
Ingredients:
  • 7kg leg of ham, on the bone
  • Cloves, to decorate
  • 1 x 500g btl English Breakfast marmalade
  • 125ml (1/2 cup) muscat
  • 1 x 55g can green peppercorns, drained
Instructions:
  • Wash the ham under cold water and dry it with a paper towel. Cut around the shank in a zigzag pattern using a small sharp knife, about 10cm from the end. Then, carefully detach the rind by running the knife under the edge and gently lifting it off in one piece. Store the rind in a damp tea towel in the fridge for future use with leftover ham.
  • Trim the excess fat from the ham, leaving a 1cm-thick layer all over. Score the fat in a diamond pattern about 5mm deep, being careful not to cut into the meat. Place a clove in the center of each diamond.
  • 1. Preheat the oven to 180°C. 2. Adjust the oven shelf to the lowest position, leaving only the top shelf. 3. Pour 250ml (1 cup) of water into a large roasting pan. 4. Place the ham on a wire rack inside the pan. 5. Cover the shank with foil.
  • In a medium saucepan, gently heat the marmalade over medium heat while stirring frequently, until melted and gently bubbling, about 4 minutes. Stir in the muscat until fully incorporated.
  • - Drizzle half of the glaze over the ham, spreading it evenly with a spatula. Sprinkle the peppercorns into the remaining glaze. Bake the ham in the oven for 30 minutes. Rotate the pan 180 degrees, then pour the rest of the glaze over the ham. Bake for an additional 25-30 minutes until golden brown. Let it rest for 15 minutes before carving and serving.

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