Inspired by these two bloggers with Marion's 5-spice & blackberry ham and Nagi's ultimate glazed ham guide where she offers a simple sauce made from maple syrup and oranges, I decided to make my own based on what I had in the freezer - real chunky apple sauce and beer!
Ingredients
4 to 5 kg cooked ham (Nagi says 1 kg feeds about 5 - 6 people as a mains or 7-8 people as a side)
1 C (250ml) of water in the tray to catch the drippings (I used 1 can of beer)
Method
Prepare baking tray with rack and foil (see Nagi's instructions about how to prep the tray and how to lay the ham on top, as well as how to paste foil on extra burnt bits to prevent further burning. Also how to deco the ham and serving plate if required). I like to use parchment on top of the foil as well cos I want to use the pan juices and don't like the metallic taste of foil.
Bring ham to room temp at least 1 hour before. Prepare the glaze.
For the maple glaze (adapted from Nagi's recipe and Marion's)
Ingredients
1C cooked apple sauce
½ C maple syrup (or honey as substitute)
½ C brown sugar
1 tsp Chinese 5-spice powder
½ tbsp mustard
Splash of Chinese rice wine
Method: Bring to a simmer in a small saucepan for 5 mins, stirring until smooth. Let cool.
Meanwhile, prepare the ham while the ham is sitting out and sauce is cooling. See either Nagi or Marion's video. If studding the ham, need about 30 cloves for deco.
To bake and glaze the ham, watch the videos.
1. In a prepared tray, pour the liquid (beer or water) into the bottom. Add the rack and ham, and adjust the level of the ham using foil underneath to prop up.
2. Baste with sauce, making sure to get into the crevices. Reserve the sauce/
3. Bake at 160 deg C in the centre of the oven (lower shelf) for 1.5 (for approx 5kg) - 2 (bigger hams) hrs, basting every 20 - 30 mins with remaining glaze and pan juices.
4. If places are burning, gently paste on bits of foil.
5. Once out of the oven, allow to rest for 20 mins. CONTINUE TO BASTE as the sauce thickens.
