Christmas Ham with Rhubarb Ginger Glaze

Try this delicious Ham for dinner this Christmas.

Ingredients

1 half leg ham

200 g caster sugar

180 ml red wine vinegar

4 tsp minced ginger (20g)

1 tsp ground cinnamon

1 tsp mixed dried herbs

350 g chopped rhubarb

Method

Place the sugar in a clean saucepan over medium heat. Cook without stirring for approx. 8 minutes until the sugar melts and turns brown. Tilt the pan without stirring and add the vinegar. Cook while stirring until the mixture is evenly mixed and the caramel is melted. Add ginger, cinnamon and herbs and cook while stirring for 1 minute. Add the rhubarb and cook for approx. 10 minutes while occasionally stirring. Place mixture in a container and allow cooling before covering with a lid and placing in the fridge.

Preheat the oven to 180º C normal bake. Use a sharp knife to cut through the rind around the shank of the ham. Remove the rind by running your thumb under the edge of the cut of the rind. Carefully ease your hands in between the rind and the fat and with awareness lift the rind from the fat in one piece. Score diamond shape cuts into the fat without cutting all the way through to the meat and place the ham on a V shaped wire in a deep baking tray. Brush half of the glaze on the ham and cover the ham with foil. Bake for 70 minutes and remove from oven and brush some of the glaze over the ham. Bake uncovered for 25 minutes until the surface is lightly caramelized. Set aside for approx. 15 minutes before carving and keep glazing with the juices from under the ham. Place the ham upside down on a cutting board after resting and slice a piece form the underside of the leg. Turn the ham back so it can sit flat on the cutting board. Slice the meat about 10 cm from the knuckle and make another cut on an angle to the first cut so that it forms a wedge. Continue cutting thin slices right down to the bone. The meat will still be attached to the bone and to release the pieces run the knife along the bone under the meat. Cut enough slices for serving and cover the meat with foil to keep warm. Serve with roasted vegetables and relish.

Note:  Try a maple and mustard glace instead the rhubarb and ginger glaze.