In an Instagram post last week, TV personality and celebrity chef Justine Schofield revealed the recipe for her mouth-watering Christmas ham, perfect for both pork aficionados and first-timers.

“An Aussie Christmas feast is never complete without this; it’s the centrepiece,” she wrote in the caption, adding that she opts for an eight to ten kilo leg from Otway Pork.

“Be sure to source a good quality 100 per cent Australian ham, and the rest will be easy.”

See her recipe down below:


Justine’s recipe approximately takes 45 minutes and can serve around ten people.

Ingredients:

• 1 piece of 8-10 kg whole Otway Pork ham leg
• Cloves, to stud (optional)

For the glaze:

• 1 teaspoon Chinese 5 spice
• 3/4 cup marmalade
• 3/4 cup brown sugar
• 2 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard

Method:

1. To begin, bring out and remove the leg of ham from the fridge at least an hour before baking.
2. Prepare the oven by preheating it to 180°C and lowering the rack to the bottom shelf.
3. Cut around the hock, and with the tip of a small knife, loosen the rind. Carefully peel rind back with the knife and your hands, ensuring the fat is kept intact.
4. Slice a criss-cross pattern in the fat (optional: add the cloves). Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crust.
5. Line a large baking tray with foil (for easy cleaning up) and place the ham on a rack.
6. For the glaze, begin by mixing all the glaze ingredients in a small saucepan.
7. Bring the mixture to a boil, whisking to combine well. Cook for 5 minutes or until thick.
8. Dab half of the glaze over the ham using a pastry brush.
9. Don’t forget to add 1 cup of water to the tray; this will help the ham stay juicy after cooking.
10. Bake in the oven for about 45 minutes, basting every 10-15 minutes until a thick, glazed crust forms.
11. Rest for at least 30 minutes before carving. Then, serve and enjoy the feast!