A ham on the bone isn’t something that I would usually buy for Christmas, but this year we were given one as a gift so of course I had to cook it! There are a multitude of recipes out there for the glaze to put on the ham, but I have come up with this one.
It uses the Liqueur Verdelho from Talijancich, one of our favourite Swan Valley wineries. (The Swan Valley is just outside of Perth, and about 20 minutes drive from our house – great!) Verdelho is a dry white wine grape, but Talijancich do this great fortified wine in addition to their standard verdelho. However, if you can’t get liqueur verdelho, then I guess you could use any white port instead.
- 4kg leg of ham on the bone, cooked (as far as I know, all hams sold in supermarkets here in Australia are pre-cooked)
- 250g/9oz marmalade
- 80ml/one third of a cup Liqueur Verdelho
- Take the ham out of its packaging, rinse under cold water and pat dry with paper towel.
- Remove the rind from the ham by running your fingers around the edge and then slowly peeling the rind backwards.
- Trim any excess fat from the ham, leaving about 1cm/less than half an inch of fat on the ham.
- Score the remaining fat to allow the glaze to penetrate into the fat.
- Place the ham in a large roasting tray with half a cup of water.
- Heat the oven to 200C/fan forced 180C/390F.
- Put the marmalade in a small saucepan and heat gently until it melts.
- Add the liqueur verdelho to the saucepan, stir and heat for 1-2 minutes.
- Pour half the glaze over the ham, then put into the oven and cook for 30 minutes.
- Take the pan out of the oven and cover the ham with the remaining glaze. Turn the pan around and put back in the oven for another 30 minutes, or until the glaze is golden.
- Remove the pan from the oven and allow to rest for 15 minutes.
- Carve the ham into slices. Enjoy!