Christmas, Food, Recipes
Blogged by: Courtney Roulston 06 Dec 2022
Recipe By Courtney Roulston
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
  • 1 x 4.5kg Smoked half leg ham
  • 2 apples
  • 30 whole cloves for studding
  • 2 tablespoons white shiro miso paste
  • 1/3 cup apple cider vinegar
  • 2 teaspoons fresh ginger, grated
  • 3 tablespoons honey
  • ½ cup freshly squeezed orange or mandarin juice
  • Fresh bay leaves or Rosemary sprigs to garnish

  • Pre heat the oven to 170 degrees C.
  • Make a small incision just under the skin of the ham and using clean hands run your fingers between the layer of fat and the ham skin to peel away the skin.
  • Carefully slice the apples into 1.5mm thick slices through a mandolin.
  • Arrange the apples over the fat layer of the ham so they overlapping and use the cloves to hold them in place.
  • Once all the apples slices are used, place the ham onto a lined high-sided oven tray.
  • Whisk the miso paste, apple cider vinegar, ginger, honey and orange juice together in a bowl.
  • Drizzle the glaze mixture over the apple slices on the ham and place it into the oven. Bake for 1.5 hours, basting the ham with the pan juices every 20 minutes. The glaze with thicken and become sticky as it cooks, but you can add a little water into the bottom of the tray throughout if the glaze is starting to get too thick.
  • Place the ham onto a serving platter and dress the hock end with a piece of clean calico cloth. Secure the cloth with butchers string and garnish with fresh bay leaves or rosemary sprigs before serving.


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