8kg cooked leg ham
1 cup macadamias, roughly chopped Rosemary sprigs, to serve
1 cup orange juice
¾ cup ginger marmalade
⅔ cup chilli jam
½ cup Lakanto Maple Flavoured Syrup or maple syrup
½ cup Lakanto Golden Monkfruit Sweetener or firmly packed brown sugar
¼ cup Dijon mustard
Preheat oven to 160°C fan-forced (180°C conventional). Line a large roasting pan with baking paper.
For glaze, put all ingredients in a large saucepan. Bring to the boil. Gently boil, stirring occasionally, for about 10-15 minutes, or until thickened slightly. Remove from heat.
Put ham, skin-side up, on a chopping board. With a small sharp knife, cut around shank, through the rind, 10cm from end of shank bone. 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. Discard the rind.
Using a small, very sharp knife, carefully make shallow cuts across ham fat, about 2cm apart. Don’t cut all the way through fat when scoring or it will spread when exposed to heat. Wrap shank end in foil to prevent over-browning and place ham in prepared roasting pan.
Divide glaze in half and stir chopped macadamias into one half. Spoon macadamia glaze over ham, brushing evenly to coat. Reserve remaining glaze.
Bake ham, brushing with macadamia glaze every 30 minutes, for 1½ hours, or until golden brown. Remove from oven. Set aside to cool slightly. Remove foil and tie rosemary to shank with ribbon. Slice ham and serve with remaining glaze.
- Glaze can be made up to two days ahead and stored in an airtight container in the fridge. Warm it slightly before brushing over ham.
- You can swap sugar or syrup, cup for cup, with Lakanto Baking Blend and Maple Flavoured Syrup.