Maple Sherry Glazed Ham
This is Julie Goodwin’s ham glaze and her recipes never disappoint, this one included. Delicious best sums it up.
1 cup sherry
1 cup maple syrup
½ cup whole grain mustard
½ cup light soy sauce
½ tsp freshly ground black pepper
7kg leg ham
Combine the sherry, maple syrup, mustard, soy sauce, and pepper in a large saucepan. Bring to the boil, and boil, stirring, for around 10 minutes or until reduced or slightly thickened. The mixture will thicken as it cools and should have the consistency of a thick syrup. Allow to cool.
Preheat oven to 160˚C or 140˚ C fan-forced.
Carefully remove the rind from the ham, leaving a good layer of fat intact. Leave rind around the shank of the leg. Score the fat in parallel lines, about 1cm apart, being careful not to cut all the way through to the meat, or the fat will dislodge during cooking.
Baste the ham generously with the glaze, making sure some gets into all the scores. Place the ham on a large wire rack in a baking dish and bake for 2 hours, basting with the marinade every 15 minutes or so.