The Australian Women\'s Weekly - June 2018

Regal honey and ginger
glazed ham
SERVES 16 PREP AND COOK TIME 1 HOUR

8kg leg ham
⅔ cup (160ml) honey
½ cup (110g) chopped naked ginger
(crystallised ginger)
½ cup (110g) fi rmly packed brown
or rapadura sugar
¼ cup (60ml) water
2-3 tablespoons rosemary sprigs

1 Preheat oven to 180°C using Bosch 4D

hot air and steam level 1. Line a large

roasting pan with baking paper.

2 Cut through the rind of the ham about

10cm from the shank end of the leg.

To remove rind, run your thumb around

the edge of the rind just under the skin.

Start pulling the rind from widest edge

of ham; continue to pull rind carefully

away from the fat up to the shank end.

Remove rind completely. Score across

the fat at about 1cm intervals, cutting

through surface of the fat (not meat).

3 To make the glaze, stir honey,

ginger, sugar and the water in a small

saucepan over a low heat until sugar

is dissolved. Using a food processor,

process until finely chopped.

4 Place the ham in baking paper lined

roasting pan; brush well with the glaze.

Cover the shank end with foil. Roast,

uncovered, for 40 minutes or until the

ham is browned all over, brushing

occasionally with the glaze and rotating

the dish if needed during cooking.

Sprinkle with rosemary for the last 5

minutes of cooking.

5 Serve the ham sliced with Princely

Pear and Fennel Salad, if desired.

FRAN’S

TIP

In a traditional oven,

place the ham on the

rack in a baking dish.

Add 2 cups water to

prevent the glaze

from scorching.

JUNE 2018 | The Australian Women’s Weekly 15

Fennel and

pear salad