Cribbo’s Glazed Ham
By Eloise Cribb, Business Director
Ingredients
1x 7kg ham on the bone
(I buy mine skinned and scored because I don’t like getting my hands dirty)
1 jar French Mustard
1 cup Honey
1/2 cup Brown Sugar
4 tbsp Dry Sherry
4 tbsp Soy Sauce (regular, not dark)
Method
Mix all glaze ingredients until combined.
Note - this can be made several days ahead of time.Skin and score leg of ham. Scores should be approx 4cm wide in both diagonal directions.
Preheat oven to 160°C fan forced.
Line a tray with baking paper and foil.
Glaze ham with enough glaze to cover, should use about one third of the glaze.
Bake at 160°C fan forced for 1 hour. Basting with extra glaze every 15 mins.
Remove from oven.
Make fancy hat for end of ham.
Sit at room temperature until served.
