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ENERGY: 1649 kj

FAT: 19.6g


FIBRE: 0.9g

PROTEIN: 36.6g

SODIUM: 2639mg

CARBS: 15.5g


  • 1/2 cup apple cider vinegar

  • 1 1/2 cups brown sugar

  • 350ml bottle fresh apple juice

  • 330ml bottle alcoholic pink lady apple cider

  • 1 bunch fresh thyme

  • 1/2 cup wholegrain mustard

  • 8kg cooked leg ham


Step 1 Preheat oven to 220C/200C fan-forced.

Step 2 Combine vinegar, sugar, juice, cider and thyme in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Boil, stirring occasionally, for 30 minutes or until glaze has reduced by half. Carefully strain glaze into a heatproof jug. Discard thyme. Stir in mustard. Set aside for 20 minutes to cool slightly.

Step 3 Meanwhile, using a sharp knife, cut through ham rind about 8cm from shank. Starting at the opposite end to shank, run your thumb under rind to separate it from fat. Peel back and remove rind. Wrap shank end in baking paper, then foil. Place ham, top-side down, in a large heavy-based roasting pan.

Step 4 Slowly pour glaze over ham, brushing as you go, so all sides are evenly covered.

Step 5 Bake ham for 40 minutes. Remove from oven and carefully turn ham over. Brush with glaze so all sides are evenly covered.

Step 6 Bake for a further 15 minutes or until ham is golden and caramelised. Stand in pan for 10 minutes. Discard foil and baking paper from shank. Transfer ham to a serving plate. Brush with remaining glaze in pan. Serve.

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