Maple glazed ham

So seven years ago I saw a recipe from Matt Moran, the executive chef at Aria, for a glaze for your Christmas ham and I decided that was it, I was going to do a warm glazed leg of ham for Christmas. It was a first. That is shocking I know, but I do not recall ever having warm ham EVER before that date. Sure, there was ham served at family Christmas gatherings, but it was always cold and I never recall seeing a whole leg in any form of presentation whatsoever. True story. I know. Sometimes even I am surprised I can boil water coming from that culinary wasteland.

So I’ve now done a glazed ham every year. Normally our local butcher delivers the goods, but this year we went all out and got a kurobuta leg from the GOD OF BUTCHERY, Vic’s Meats. It was in a completely different league of SENSATIONAL.

Maple glazed leg of ham
Matthew Moran, Aria

  • 1 leg ham
  • 1/4 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1 cup brown sugar
  • 2 tsp mustard powder
  • 1x410g can of pineapple rings in natural syrup (optional)
  1. Preheat oven to 180C
  2. Gently coax skin off the leg, leaving the fat intact
  3. Score the fat into a diamond pattern and stab a clove into each corner
  4. Cook the ham for 45 minutes
  5. Mix the glaze ingredients together, place the pineapple rings on the ham and then pour the glaze over the ham
  6. Cook the ham for a further 45 minutes, basting occasionally
  7. Eat eat eat.