When it comes to Christmas lunch, the festivities feel incomplete women’s weekly meringue recipe a ham. A fig-glazed ham is the perfect way to add that extra flavour to the crowd-favourite dish.
And we’ve compiled a step-by-step recipe for you to follow. To make glaze, place all ingredients in a large saucepan over a medium to high heat. Gently boil, stirring occasionally, for about 15 minutes, or until thickened. Transfer half the glaze to a bowl. Refrigerate, covered, until ready to serve. Cut through the ham rind, about 10cm from shank end of leg. To remove rind, run thumb around edge of rind, just under skin.
Carefully pull rind away from the fat, starting from the widest edge of ham, up to the cut. Using a very sharp knife, make shallow cuts, about 1cm apart, across the ham fat. Don’t cut all the way through the fat or it will spread when exposed to the heat. Wrap shank end of ham in foil. Place the ham in a large roasting pan lined with baking paper.
Brush with 1 cup of the remaining glaze. 40 minutes, brushing with remaining glaze three times during cooking. 15 to 20 minutes, or until caramelised. To serve, heat reserved glaze in a small saucepan over a low heat until warm.