Ingredients
7-8kg whole bone-in double smoked ham
350ml water
Fig glaze
3/4 cup brown sugar
1/2 cup fig jam
1/3 cup apple juice
2 Tbsp balsamic vinegar
1/4 tsp cinnamon
Method
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Put ham, skin-side up, on a chopping board. Using a small sharp knife, cut around shank, through the rind, 10cm from end of shank bone.
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To remove rind from ham, starting at opposite end to shank bone, insert your fingertips between rind and fat. Run fingers from side to side, separating rind from fat, taking care not to tear rind or fat. You can then either discard the rind, or reserve it for storing the leftover ham later (see tip below).
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Score fat lengthways, in diagonal lines 1-1.5cm apart. Cover shank with foil to prevent it burning.
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Put one shelf in lowest position in oven and remove all other shelves. Preheat oven to 180°C fan-forced (200°C conventional). Place a large wire rack in a roasting pan, then transfer ham to pan on top of rack, decorative side up. Pour water into base of pan.
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For fig glaze, put all ingredients in a small saucepan over low heat and stir for 5 minutes, until melted and smooth.
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Brush a little glaze over ham until fat is completely covered. Bake for 1 hour, basting with remaining glaze every 20 minutes, until light golden.
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Transfer ham to a large platter and serve.
How to carve Christmas ham
Use a carving knife and fork to slice and remove a thin wedge from the shank end of the ham. Then, begin making vertical cuts down to the bone, to create 5mm-1cm thick slices.
How to store leftover Christmas ham
Wash a calico bag in a solution of 2 cups water and 1 tablespoon of white vinegar. Wring out. Cover ham with rind (reserve it in Step 2) or baking paper. Put in damp bag and store for up to 3 weeks in the coldest part of the fridge. Rinse bag in solution and replace paper every 2-3 days to keep meat moist and fresh.
