Ingredients

The following ingredients have 12 Servings
  • 365 gram ginger marmalade
  • 1/3 cup grated fresh ginger
  • 1/3 cup (80ml) maple syrup
  • 1/2 cup (110g) firmly packed light brown sugar
  • 1 cup (250ml) dry ginger ale
  • 7 kilogram cooked leg of ham
  • 2 tablespoon cloves

Instruction

  • Stir marmalade, ginger, syrup, sugar and ginger ale in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until reduced by half.
  • Meanwhile, place oven shelf in lowest position. Preheat oven to 180°C.
  • Using a sharp knife, cut a zig-zag pattern through ham rind about 12cm from the shank end of leg. Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat diagonally at 2cm intervals to form a diamond pattern. Stud centre of diamonds with cloves.
  • Place ham on wire rack placed in large baking dish. Wrap shank in foil. Brush ham with half the marmalade mixture. Bake ham, basting with remaining marmalade mixture, about 1¼ hours or until glaze is browned lightly. Serve warm or cold.