BEACHMERE BUTCHERY

Ingredients:
3 cups (or 750ml) orange juice
3 cups (or 525g) brown sugar
1 cup (or 250ml) red wine vinegar
1 cinnamon stick
8 cloves
16 thyme sprigs
3 cups (or 750ml) port
1 x 6–7kg ham leg, skin removed and trimmed

*Method1.
​Preheat oven to 220°C.

​2.Place the juice, sugar, vinegar, cinnamon, cloves and thyme in a medium saucepan over high heat and stir until the sugar has dissolved. Bring to the boil and cook for 30 minutes or until reduced.

3.Remove from the heat and stir through the port. Strain the glaze into a jug, discarding the solids.

4.Place the ham, top-side down, into a tight-fitting, deep-sided baking dish and wrap the hock with non-stick baking paper followed by aluminium foil.

5.Pour the glaze over the ham and roast for 40 minutes.

​6.Remove the ham from the oven and reduce the oven temperature to 200°C. Turn the ham over, baste with the glaze and roast for a further 20–25 minutes or until golden.

​7.Once done, remove from the baking dish and place on a serving platter. Spoon the remaining glaze over the ham to serve.

Ham Glaze