Paprika & Maple Ham
So for this one I'm going straight in! Enjoy ....
Designed for the Essential Christmas Creative Kit
Catherine's Paprika & Maple Ham
Prep time: 20 minutes
Cook time: 3 hours
- 8kg whole leg ham on the bone
- 250ml maple syrup
- 500ml water
- 1 cup firmly packed brown sugar
- 60ml apple cider vinegar
- 2 tablespoons of Smoked Paprika
Preheat the oven to 160 degrees celsius.
Take your leg of ham and place into a roasting tray with 500ml (2 cups) of water and bake for 20 minutes. This will help separate the skin from the meat.
Remove from the oven and allow to cool down removing from the tray. Once cool carefully remove the skin, using a small knife you can cut around the shank to assist with this.
Prepare your glaze by taking a bowl and adding the maple syrup, Smoked Paprika and apple cider vinegar. Mix well.
At this point you want to increase your oven heat to 200 degrees celsius. Take a shallow roasting pan and grease as well as line with teased foil and then a lining of baking paper.
Pour half of your glaze into the roasting pan and then place in your ham fat side down. Take the remaining glaze and smother this all over your ham. Roast for 1 hour and then carefully turn the ham and brush it over with more glaze from the bottom of your pan. Continue this glazing process every 10 -15 minutes, for a further 1 hour 30 minutes or until caramelised.
BOOM BOOM BOSH!