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Lemongrass, ginger and lime glazed ham
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Tangy lemongrass, ginger, and lime glazed ham - a flavorful table centerpiece.
Ingredients:
  • 1 lemongrass stalk
  • 6cm piece fresh ginger, sliced
  • 2 makrut lime leaves, torn, plus extra leaves to garnish
  • 215.00 gm caster sugar
  • 8kg cooked leg ham
  • 2 limes, thinly sliced
  • 2 long red chillies, finely chopped
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Cut the lemongrass in half crosswise and then lengthwise. Combine lemongrass, ginger, lime leaves, sugar, and 2 cups of water in a small saucepan over low heat. Cook and stir for 5 minutes until the sugar dissolves. Increase the heat to medium-high and bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes until slightly thickened and syrupy. Let it cool for 15 minutes, then strain and discard solids.
  • Use a small sharp knife to cut the ham rind about 8cm from the shank. Separate the rind from the fat by running your thumb underneath, then peel it back and remove it. Score the fat at 1cm intervals without cutting through to the meat, and finally wrap the shank end in foil.
  • Place the ham on a lightly greased wire rack in a large roasting pan. Add enough boiling water to reach 2cm up the side of the pan. Brush the ham with ¹⁄³ of the lemongrass mixture. Bake for 1 hour 30 minutes, basting with the remaining lemongrass mixture every 20 minutes until the ham is golden. Remove and discard the foil from the shank, then arrange lime slices on top of the ham and sprinkle with chili before serving.

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