Jamón glaseado con sirope de arce y vainilla

Ingredientes

• 5 - 6 kg Christmas Ham ( skin removed)
• 1 tbsp 5 spice
• 1 tsp 5 spice
• 20-30 cloves
• 1 vanilla bean (seeds removed)
• 2.5 blood oranges (zested & juiced)
• .5 blood orange ( cut in 3 circular slices)
• 250 ml maple syrup
• 250 ml water

Preparación

1. 1

   --- Glaze ---

2. 2

   Place all ingredients in saucepan and bring to a simmer on medium heat, stirring regularly.

3. 3

   Reduce glaze to 1/4 of original volume (approx 20mins) keeping an eye so it doesn’t boil over or burn

4. 4

   --- Ham ---

5. 5

   Remove skin gently by slicing down either side of the ham working towards the bone. Careful not to slice too deep.

6. 6

   Cut around the bone to the cuts down the side and gently start to peel the skin back

7. 7

   Once skin has removed cutting approx 1” apart slice through the fat diagonally from top left to bottom right

8. 8

   Repeat diagonal cuts from top right to bottom left so that you have cross crosses/diamonds

9. 9

   Place a clove inside each diamond you have cut. Also place 3 pieces of blood orange over the ham and stud with cloves (you can decide where you want them to go)

10. 10

    Baste with glaze all over and place in oven @160c for approx 1.5hrs

11. 11

    Every 15mins remove ham from oven and baste all over with remaining glaze and also pan juices

12. 12

    Once ham is glazed to your liking & internal temp is 60c remove from oven, allow to rest for 20mins and paint with glaze from pan