Sticky & Spicy American Mustard Glazed Ham
Ingredients
- 1 x 8–10 kg Otway Ham, rind removed
- American mustard and a leafy green salad, to serve
Sticky & Spicy American Mustard Glaze
- 1 ½ cups firmly packed brown sugar
- ½ cup tomato sauce
- 2 tablespoons American mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chipotle chillies in adobo sauce, finely chopped (see Notes)
- 1 teaspoon celery salt
- 1 teaspoon smoked paprika
Method
Preheat oven to 180°C/160°C fan-forced. Meanwhile, using a sharp knife or Stanley knife, score the ham fat (not the flesh) at 1cm intervals. Wrap the hock in foil (this prevents it from burning).
Place ham on a greased rack in a large baking pan lined with foil (see Notes).
To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium heat. Reduce heat and simmer, stirring occasionally, for 8-10 minutes until thickened.
Brush the ham fat a few times to evenly coat with the glaze. Roast for 45-50 minutes, brushing with remaining glaze once, or until ham is golden and caramelised. Set aside to cool for 30 minutes.
Slice and serve warm or cold with American mustard and a leafy green salad.
Notes
For ease, use a large disposable foil roasting pan and place on a large baking tray.
Canned chipotle chillies in adobe sauce adds a spicy, smoky flavour to the glaze, they are available from large supermarkets. If you prefer a less-spicy flavoured glaze, leave these out of the recipe.
Recipe courtesy of Australian Pork Limited.
