Contributed by dish
It’s hard to go past a beautiful baked ham on the Christmas table. The miso paste adds a wonderful depth of flavour to the glaze.
1 whole cooked ham (our ham was 6 kilograms)
1 cup orange marmalade or apricot jam
1 cup packed brown sugar
3 tablespoons white miso (I used Urban Hippie)
3 tablespoons whole-grain honey mustard
1 tablespoon hot English mustard
Preheat the oven to 160°C.
Remove the ham from the fridge 2 hours before cooking.
Glaze: Stir all the ingredients together in a bowl. The glaze can be made several days ahead.
Ham: Remove the skin using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock. Lightly score the fat in a diamond pattern.
Place the ham in a large foil-lined baking dish and spoon over the glaze.
Cook for about 1½ hours, basting every 15 minutes until golden. Turn the dish several times for even colouring. Add a little water to the base of the dish if the glaze starts to reduce too much.
Allow to cool for 20 minutes before carefully lifting onto a serving platter.
To serve: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.