2. Ingredients
• 1x ham
• 2x tbsp dried mustard
• Ground cinnamon
• Brown sugar
• Seville marmalade or cumquat jam
3. Preparation
1. Remove the skin from the ham by
inserting a sharp knife and making a
cut across the rind. Make the cut just
big enough to grip the skin with your
fingers.
Tip:
Do not cut into the fat too deeply as you
only want to remove the rind.
4. Preparation
2. Use your knife and continue to make
small cuts around the outer edge of
the rind and then use your fingers to
ease back the skin.
Your skinned ham is now ready for
cooking!
5. Method
3. Use your hands and massage the
dried mustard over the flesh of the
ham.
4. Sprinkle lightly with cinnamon and
then cover with brown sugar.
Tip:
Wrap the leg bone in foil to stop the bone
discolouring and becoming too brown.
6. Method
5. Place the ham (fat side facing upwards)
on a rack over a large baking dish with
2-3cms of water in the bottom.
6. Bake for 45 mins at 175⁰C.
7. Remove and coat with marmalade or
jam and then put back in the oven for a
further 45 mins.
7. Remove from the oven
and Voila!
A beautifully prepared ham ready for
carving on your Christmas table.
8.
9. This presentation was proudly bought to you by:
Canberra's Leading Cooking School and Cookware Specialist
