![Maple-Glazed Ham](/on/demandware.static/-/Sites-LCNZ-Library/default/dwfa3444f4/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000000010_ENG.png)
Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
Price reduced from
$750.00
to
$600.00
Ingredients
Method
Ingredients
- 4kg unsmoked, boneless gammon joint
- 2 Spanish onions, chopped
- 2 leeks, chopped
- 2 bay leaves
- Fresh thyme, 5 sprigs
- Water to cover
- 2 teaspoons cloves
For the maple glaze:
- 125ml molasses
- 185ml maple syrup
- 3 tablespoons balsamic vinegar
- 100ml brandy
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Method
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1Pre-heat the oven to 180°C/160°C fan forced.
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2Place the chopped vegetables, spices and ham in the casserole and cover with water. Bring to the boil then turn the heat down, put on the lid and simmer for 3 hours.
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3Once the ham is cooked remove from the casserole and pour the simmering liquid and vegetables into another pan. See Cook?s note.
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4Wash and dry the casserole and place the ham back inside. Score the ham in a criss-cross fashion and stud with the cloves.
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5Place in the pre-heated oven and roast for 30 minutes without the lid.
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6Add all the ingredients for the maple glaze to a saucepan and bring to the boil. Remove the casserole from the oven and brush the ham with the maple glaze until it is beautifully golden brown.
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7Cook's Notes:The reserved liquid can be strained and used as stock for other recipes.