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Glazed Christmas Ham

The Christmas ham (or Yule Ham) is a traditional dish said to have began among the Germanic peoples as a tribute to Freyr, a god in Germanic Paganism associated with boars, harvest and fertility.  Whatever the history, this pomegranate glazed ham is hard to beat!

Ingredients (serves 10)

4.5kg leg or shoulder of ham, on the bone
1 x 40g pkt whole cloves
1 1/2 tbs pomegranate syrup
1 tbs brown sugar

Directions

Preheat oven to 180°C. Line a roasting pan with foil. Use a small sharp knife to cut around the ham shank in a zigzag pattern, about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift rind off in 1 piece by running your fingers between the rind and the fat. Wrap rind in a damp tea towel and place in the fridge (the rind can be used to cover leftover ham when storing). Score fat in a diamond pattern. Stud corners of diamonds with cloves. Place in the prepared pan.

Combine the pomegranate syrup and sugar in a small bowl. Brush ham evenly with the pomegranate mixture.

Bake in oven, basting occasionally with pan juices, for 25 minutes or until golden brown. Set aside for 2 hours to cool.  Carve baked ham into slices to serve.

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