Passionfruit and Palm Sugar Glazed Christmas Ham

Ingredients

1 cup (220 g) firmly packed brown sugar
1 cup (250mL) strained passionfruit juice (from about 12 passionfruit, pulp and seeds reserved)
1/4 cup (70 g) Dijon mustard
1/4 cup (60mL) maple syrup
8 kg smoked full leg ham bone in

Method

In a saucepan, bring palm sugar or brown sugar, passionfruit juice, mustard and maple syrup to a simmer over medium heat, whisking to dissolve sugar. Cook for 1 minute to blend the flavours.

Run a small sharp knife down the back of the ham and, using your fingers, gently separate the skin from the fat. Remove the skin. Run a knife over the fat to lightly score all over in a diamond pattern.

Preheat oven to 180 C (160 C fan-forced). In a small saucepan, add 1/4 cup (60mL) of the reserved passionfruit pulp and seeds and cover with water. Bring to the boil over medium-high heat and immediately strain the seeds. Rinse seeds with cold water, removing as much membrane from the seeds as possible. Drain the seeds well and transfer to a baking tray. Bake for 8 minutes or until seeds are dried out and separated from each other. Reserve the dried passionfruit seeds for serving.

Place the ham in a roasting pan and lightly brush all over with some of the glaze. Pour enough hot water into the pan to just cover the base.

Cook the ham, brushing with a little glaze every 20 minutes, for 1 hour 40 minutes to 2 hours or until the ham is warmed through and caramelised. Press dried passionfruit seeds into the centres of the diamonds on ham. Set ham aside on a carving board for 20 minutes to rest.

Stir the remaining passionfruit pulp and seeds into the remaining glaze and transfer to a bowl. Carve the ham and serve with the glaze.

Credits: Coles

Photo Credits: Coles