1½ cups pear juice
1/2 cup brown sugar
100g Maggie Beer Spiced Pear Paste
¼ cup apple cider vinegar
2 sticks cinnamon
2 tbsp cloves
8kg leg ham (see tip)
Put juice, sugar, paste, vinegar, cinnamon sticks and 1 teaspoon of cloves into a small saucepan over medium heat. Stir until paste has dissolved. Bring to the boil. Boil for about 20 minutes, or until thickened. Allow to cool slightly or make the day before.
Preheat oven to 160C. Make a cut around the shank of the ham about 8cm in from the end. Cut around rind at the widest end. Insert fingers under rind and rub across ham between rind and fat, peeling back rind until you reach the shank. Remove rind and rub across ham between rind and fat, peeling back rind until you reach the shank. Remove rind and discard.
Using the tip of a sharp knife, score fat in 3cm-wide diagonal slices across the top of the ham. Pour a 1cm layer of water in the bottom of a large roasting pan. Place the ham on a rack in the roasting pan. Push remaining cloves into top of ham along rows in a decorative pattern. Brush of the glaze over the top. Cover shank with foil.
Roast for 1 hour, brushing with more of the glaze after 30 minutes. Increase temperature to 180C. Brush with more glaze and pour more water in the bottom of the pan if it has evaporated. Cook for a further 25-30 minutes, or until golden. Stand for 15 minutes before carving. Serve carved ham with any leftover glaze or pan juices spooned over.
TIP: We chose Otway Pork ham. To find your nearest stockist, visit otwaypork.com.au
Styling: Rhianne Contreras. Photography: Cath Muscat.
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