Fig and Ginger Glazed Ham

Ingredients:

• 8kg cooked leg ham

• Whole cloves, to decorate

• 2 cups water

• Fresh figs, for serving, optional

• Fig and Ginger Glaze

• 230g Beerenberg Fig and Almond Jam

• 1/2 cup glace ginger, chopped coarsely

• 2 tbs brown sugar

• 1/4 cup water]

Method:

1. Preheat the oven to moderate 180C. Cut through the rind of the ham about 10cm from the shank end of the leg in a decorative pattern.

2. To remove rind, run your thumb around edges of rind just under the skin. Start pulling rind from widest edge of ham; continue to pull rind carefully away from fat up to the decorative pattern. Remove rind completely.  Use reserved rind to cover the cut surface of ham to keep it moist during storage.

3. Using a sharp knife, score across the fat very lightly at about 3cm intervals, cutting just through the surface of the top fat. Do not cut too deeply or the fat will spread apart during cooking. Score in the opposite direction to form a diamond pattern. Decorate with cloves.

4. Fig and Ginger Glaze: Combine all ingredients in a small saucepan, stir over low heat until sugar is dissolved. Blend or process the ingredients until well combined.

5. Place the ham on a wire rack in a large baking dish; pour the water into the dish. Brush ham well with the Fig and Ginger Glaze.

6. Cover the shank end with foil. Bake in a moderate oven for about 1 hour and 20 minutes or until browned all over, brushing occasionally with glaze during cooking.