cinnamon whisky glazed ham.
Dietary: Gluten Free, Nut Free
Total Time: 1 hour 5 minutes
Prep Time: 5 minutes
Cook Time: 1 hour
Serves: 8–10 people
Glazed Ham:
3 kg pre-cooked leg or shoulder ham on the bone
Cobra Chilli Cinnamon Whiskey Spiced Manganero Sauce
To Serve:
Roasted baby potatoes, cooked in melted butter, fresh thyme, salt and pepper
Roasted baby carrots, drizzled with olive oil, maple syrup or honey, salt and pepper
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Preheat the oven to 200°C (bake) and prepare a large roasting tray lined with a wire rack to allow juices to drip away from the ham.
(Optional) Gently peel back and remove the skin from the ham using your fingers and a small knife, keeping the fat layer intact.
Use a sharp knife to score the ham fat in a criss-cross pattern.
Brush generous lashings of Cobra Chilli Cinnamon Whiskey Spiced Manganero Sauce over the ham, pressing the glaze into the scoring.
Bake the ham for 1 hour, reglazing every 10 minutes. The goal is to warm the ham through and develop a rich, sticky glaze — not overcook it.
Once caramelised and glossy, remove from the oven and rest for 15 minutes before slicing. -
For extra flavour, brush on a final layer of glaze just before serving.
Add orange zest or a dash of maple syrup to the glaze for a sweeter balance.
Store leftover ham wrapped in a damp tea towel or ham bag in the fridge for up to 2 weeks.