Glazed Christmas Ham

- 1 cup (250mls) Mitch's Preserves Quince or Crabapple Jelly

- 1 cup apple juice

- 1/4 cup (60mls) white balsamic vinegar

- 1/4 cup dijon mustard

- 1/2 tsp salt flakes

- 8-10kg ham leg

- cloves, for studding

 

Preheat oven to 200C. Place the jelly, mustard, apple juice, vinegar and salt in a saucepan over high heat and whisk to combine. Bring to boil and cook for 14-16 minutes or until slightly thickened. Set aside to cool.

Carefully remove the skin from the ham using your fingers. Score the fat of the ham in a diamond pattern with a small sharp knife. Cover the hock with aluminium foil to prevent it from burning.

Place the ham on a slightly greased wire rack in a baking tray dish, brush with the glaze and stud each diamond with a clove. Bake for 35-40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8 - 10 people.

(Recipe credit to Donna Hay)