My Food Bag, fronted by celebrity chef Miguel Maestre, features an easy-to-prepare festive feast with all the trimmings, including this delicately sweet glazed ham.
Preheat oven to 175°C.
With a small knife, cut a zig-zag pattern into the skin at the narrow end of the ham leg. With the knife, loosen the skin from the white fat along the cut edge (be careful to retain the fat as this keeps the ham moist). Slip your fingertips under the loosened skin and pull it away back to the zig-zag; discard skin. Score fat diagonally, creating diamonds. Stick a clove into the centre of each diamond.
Wrap tinfoil around the hock to stop it burning. Place ham into a roasting dish and pour in water to cover the base of the dish. Bake for 20 minutes.
In a small bowl, mix marmalade, wholegrain mustard and brandy/rum/orange juice together.
Brush ham well with the glaze and return to the oven for another 20 minutes. Remove tinfoil from the hock, re-glaze ham with the juices in the roasting dish and bake for a further 20 minutes. Alternate which end of the ham goes into each time for even cooking.
Remove ham from oven, cover with tinfoil and rest on the bench while you cook the turkey. When ready to heat the ham, remove tinfoil and add a little extra water to the dish. Re-glaze ham and cook for a final 20–30 minutes.
Transfer ham to a platter and heat juices from the roasting dish. Decorate ham hock with fresh bay leaves and serve with warmed juices as a sauce on the side.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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