Make a statement this Christmas with this sweet and sticky glazed ham recipe.

Ingredients

5kg ham leg on the bone, smoked, room temperature

2 Tbsp Caramelised Balsamic Vinegar

2 Tbsp Capsicum & Chilli Jam

2 Tbsp verjuice or white wine vinegar

3 Tbsp Macadamia Nut & Chilli Dukkah

1 Tbsp whole cloves

Method

Preheat your oven to 180°C.

Carefully peel back the skin of the ham using your hands, ensuring the fat is kept intact. Using a small knife, score a crisscross pattern in the fat. Stud the ham with the cloves and place it on a large lined baking tray (this allows the glaze to soak into the ham).

In a small bowl, add the balsamic vinegar, jam, and verjuice, then whisk to combine well.

Using a pastry brush, brush the ham liberally with half the glaze. Sprinkle the dukkah all over the ham.

Bake in the oven for 40 minutes, checking every 10 minutes to ensure it does not burn.

After 40 minutes, brush the remaining glaze over the ham and return it to the oven for another 40 minutes, again checking every 10 minutes to prevent burning.

Once the glaze is caramelised, remove the ham from the oven and cover. Allow to rest for 15 minutes before carving.

Slice and serve with the remaining pan juices in a bowl for dipping.