A combination of sweet and tangy, perfect for Christmas.

Equipment Required

• Saucepan
• Oven

Ingredients

• 370g jar sweet orange marmalade
• 1/3 cup brown sugar
• ¼ cup freshly squeezed orange juice
• ¼ cup maple syrup
• 2 tablespoon Dijon mustard + extra to serve
• ½ teaspoon All Spice (optional)

Method

1. Make the glaze a few hours before glazing the ham (see tips). Place all glaze ingredients into a medium saucepan. Stir to combine. Bring to the boil, stirring often, over medium-high heat. Reduce heat and simmer for 8-10 minutes or until reduced by one-third. Transfer to a heatproof bowl. Set aside to cool to room temperature.
2. Preheat oven to 180°C/160°C fan-forced
3. Score the ham fat crossways using a small, sharp knife at 1cm intervals. Wrap the ham hock in foil (this prevents it from burning).
4. Place ham on a greased wire rack in a large baking pan lined with foil.
5. Brush the ham fat with the glaze. Bake, brushing with the remaining glaze every 20 minutes, for 1 hour or until evenly caramelised. Remove from the oven. Allow the ham to rest for at least 30 minutes before carving.
6. Slice and serve ham, warm or cold, with mustard..

Recipe Source

Australian pork