This tropical twist on a Christmas classic is the perfect centrepiece for your table this year.
Serves 12–14
3 hours
Ingredients
- 1 cup plum jam
- ½ cup dark, spiced rum
- ½ cup brown sugar
- 1 tbs Dijon mustard
- Ham on the bone
- 1kg cherry truss tomatoes halved, to serve
- Baby cos lettuce, to serve
- Your favourite potato salad, to serve
Method
1
Preheat a fan-forced oven to 160°C. Mix plum jam, rum, brown sugar and mustard in a large jug or mixing bowl. Season with salt and pepper.
2
Cut a zigzag pattern around the hock of the ham and, using your hands, gently pry the skin off the ham, leaving a 1cm layer of fat on the ham. With a sharp knife, score a 2cm wide diamond pattern through the fat.
3
Place the ham onto a lined baking tray and brush the surface generously with the glaze. Roast the ham for 30 minutes per kilogram, brushing with another layer of glaze after the first 30 minutes and repeating every 20 minutes until warmed through.
4
Remove ham from the oven and rest, loosely covered, for 20–30 minutes before carving. Serve with cherry tomatoes, lettuce and potato salad.
