Ingredients• 1x ham• 2x tbsp dried mustard• Ground cinnamon• Brown sugar• Seville marmalade or cumquat jam
Preparation1. 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 youonly want to remove the rind.
Preparation2. 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!
Method3. 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 bonediscolouring and becoming too brown.
Method5. 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.
Remove from the oven and Voila!A beautifully prepared ham ready for carving on your Christmas table.
This presentation was proudly bought to you by: Canberras Leading Cooking School and Cookware Specialist