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Port and green peppercorn glazed ham with roast onions
Port and green peppercorn glazed ham with roast onions
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Prep Time:
40 minutes
Cook Time:
180 minutes
Total Time:
220 minutes
Christmas Glazed Ham: A festive crowd-pleaser.
Ingredients:
  • 12 small (about 1.2kg) red onions, topped, peeled
  • 200g (1 cup, firmly packed) brown sugar
  • 60g (3 tbsp) butter, melted
  • 40.00 ml red wine vinegar
  • 40.00 ml balsamic vinegar
  • 4 dried bay leaves
  • Salt & freshly ground black pepper
  • 2 bunches (12 bulbs) spring onions, roots trimmed, stems trimmed to 8cm
  • 1 8kg leg of ham, on the bone
  • 1 480g jar ginger marmalade
  • 125ml (1/2 cup) port
  • Cloves, to decorate
  • 40.00 ml drained green peppercorns
Instructions:
  • Preheat the oven to 180°C and position the shelf on the lowest rack, removing all other shelves.
  • Spread red onions in an ovenproof dish. Mix sugar, butter, red wine vinegar, balsamic vinegar, and bay leaves in a heatproof jug. Season with salt and pepper. Drizzle the mixture over the red onions and mix well. Cover with foil and bake in a preheated oven for 30 minutes. Stir in spring onions and continue baking covered for another 30 minutes. Uncover and bake for an additional 30 minutes until onions are soft. Cover and set aside until ready to serve.
  • Remove the packaging from the ham, give it a quick rinse under cold water, and then pat it dry with a paper towel.
  • Carefully score the ham shank in a zigzag pattern about 10cm from the end using a small sharp knife. Then, gently separate the rind from the fat with your fingers and lift the rind off in 1 piece. Wrap the rind in a damp tea towel and store in the fridge for leftover ham.
  • Prepare the ham by scoring the fat in a diamond pattern, slightly deep. Place the ham on a wire rack in a roasting pan with a small amount of water. Wrap the overhanging shank in foil to avoid any drips in the oven.
  • Prepare the glaze by warming the marmalade in a saucepan over medium heat until it melts and starts to bubble, around 5-7 minutes. Mix in the port and pour half of the glaze over the ham, spreading it evenly with a spatula. Stud the diamond pattern on the ham with cloves. Combine peppercorns with the remaining glaze. Bake the glazed ham in the preheated oven for 1 hour.
  • Take the ham out of the oven. Increase the temperature to 220°C. Drizzle the remaining glaze over the ham and evenly coat it. Rotate the pan 180° and bake for another 20 minutes, or until the ham is nicely browned. Let it rest for 15 minutes before carving.
  • Place the roasted onions back in the oven and cook covered for 15 minutes, or until they are heated through.
  • Carve the ham and serve it with the roast onions.

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