Nothing beats a traditional ham at Christmas. Even thou a ham is cooked it can still be glazed to warm it through and intensify the flavours. You an use any type of conserve for the glaze, even a marmalade works well. Store leftover ham in a ham bag and use within 5 days. Darlene, Food Ed.
5kg cooked leg ham bone
¾ cup fig jam
1/3 cup brown sugar
1 tablespoon balsamic vinegar
4 fresh peaches
½ cup diced cherries
½ diced red onion
3 chopped spring/green onions
juice of 1 lime
Preheat oven to 180C (160C fan forced). Line a large roasting tray with baking paper. Use a small sharp knife to cut around the end of a ham bone or the uncut end of the ham in a zigzag pattern.
Run your fingers under the skin, leaving some fat on the ham itself and carefully lift it off in one piece, removing as little fat as possible. Reserve skin to cover ham when storing. Score the fat in thin lines across the surface of the ham approx 5mm deep. Place ham into the roasting pan and cover shank end to prevent it burning.
Combine fig jam, brown sugar and balsamic vinegar in small saucepan over medium heat and stir until melted and smooth. Brush a quarter of the mixture over the ham. Bake for 1hr, brushing 3 more times during cooking.
Dice the flesh of peaches and place into a bowl. Add cherries, red onion, spring/green onions and the juice of 1 lime. Season to taste. Transfer ham to a platter and carve into thin slices. Serve with salsa. Garnish with rocket leaves.