Baked ham with cider and salted caramel glaze. Yes, yes, salted caramel is uber-ubiquitous. We love a sweet glaze on a ham, such as honey or maple syrup, so why not salted caramel?
•1 x 4.5-5.5kg Australian bone-in leg ham
•4 x 300ml apple or pear cider
•2 cinnamon sticks, cracked
•350ml salted caramel sauce, warmed
•100g hazelnuts, roasted skin on
•100g hazelnuts, roasted skin off
Preheat oven to 170°C.
Using a small sharp knife carefully lift one side of the ham rind, then using your fingertips gently separate the rind from the fat in one piece.
Cut a shallow diamond pattern in the fat.
Place the leg ham into a large baking dish and pour over the apple cider and add the cinnamon sticks to the baking pan.
Place the ham into the oven and bake for 20 minutes.
Remove the ham from the oven and drizzle half the salted caramel sauce evenly over the ham (use a silicone brush or your hand to coat the ham liberally).
Return the ham to the oven and bake for a further 45 minutes until golden. Allow the ham to rest for 20 minutes prior to placing onto serving platter or board.
To serve, tie the hock with a piece of muslin for easy carving and drizzle over the remaining sauce. Serve with all the festive trimmings.
If you are adding the hazelnuts, sprinkle them over prior to returning the ham to the oven and then again prior to serving.
Originally posted on www.pork.com.au