Late Picked Semillon & Ginger Glazed Ham
Serves: 12 Prep: 10 mins Cook: 1 hour 45 minutes Pair: 2022 Estate Verdelho, 2022 Estate Rose or 2021 Special Release Sangiovese
Ingredients
3-4 kg smoked leg of ham, with the bone in
365 gram ginger marmalade
1/3 cup grated fresh ginger
1 cup Late Picked Semillon
1 cup dry ginger ale
Method
Granola
- Stir marmalade, ginger, Late Picked Semillon and ginger ale in a small saucepan; bring to the boil
- Reduce heat to medium; simmer, uncovered, for 10 minutes or until reduced by half.
- Meanwhile, place oven shelf in lowest position. Preheat oven to 180°C.
- Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat diagonally at 2 cm intervals to form a diamond pattern.
- Place ham on wire rack placed in large baking dish and pop 1 cup of water in the bottom. Brush ham with half the marmalade mixture. Bake ham, basting with remaining marmalade mixture every 15 minutes for about 1 hour and 45 minutes or until glaze is browned lightly.
- Using the drippings collected in the baking dish, stir back into any remaining glaze and place in a sauce jug.
- Slice the ham and lightly drizzle to sauce over the ham. Enjoy!
Essential Tools
- Small saucepan
- Weighing/measuring utensils
- Pastry brush
- Sharp knife for scoring and then for slicing
- Large baking dish
- Sauce jug
- Serving platter
Tips/Tricks
- If the ham doesn’t fit into your oven, or if your oven is full, bake the ham in a covered barbecue, using indirect heat, and following the manufacturer’s instructions.
- Store cold leftover ham in a calico ham bag or clean pillowcase. Ham bags can be purchased from kitchenware stores and major supermarkets If refrigerator space is a problem, remove meat from the bone and refrigerate, covered in plastic wrap, for up to 10 days.