What you'll need

  • 1 uncooked ham on the bone (about 5-6 kg)
  • 2 celery sticks
  • 2 medium onions, halved
  • 2 carrots, chopped
  • 1 garlic bulb, halved
  • Small pack of thyme
  • Small pack of parsley
  • 1 bay leaf
  • 1 tsp peppercorns
  • ½ tsp nutmeg
  • 1 tsp cloves

For the Glaze

  • 90g demerara sugar
  • 50ml cider vinegar
  • 3 tbsp miso paste
  • 3 tbsp honey
  • 1 tbsp dry sherry
  • 1 tbsp English mustard
  • 1 tsp Chinese 5 spice

Time: 5 hours

Serves: 8


Method

First

Get things moving by preheating your oven to 180C. Take your ham, and sit it in the middle of a large roasting tray, and scatter all of the herbs, spices, and veggies around it. Pour 750g boiling water over the top, then cover the whole thing with 2-3 layers of foil, sealing the edges of the tin to make a tent that will catch all the steam. Roast for 2 hours, then reduce the heat to 160C, and roast for a further 2 hours. Remove the foil, and leave the ham to rest in the tin until cool enough to handle.

Second

Tip all of the ingredients for your sticky glaze into a small saucepan, and bring up to a simmer. Stir for a couple of minutes until everything is combined, and set aside. Meanwhile, reheat your oven to 180C.

Third

Lift your ham into a new roasting tin (you can save the stock for a tasty soup). Carefully cut off the skin so the ham is left with a layer of fat all over, and score the fat in the classic criss-cross fashion. Stick the ham back in the oven uncovered to render some of that fat. Remove from the oven, and use a pastry brush to slather the glaze all over. Roast for 15 minutes, then remove, and apply another layer of glaze. Roast for another 15 minutes, then remove the ham once more and allow to rest for 30 minutes. Serve in thick slices with all the Christmas trimmings!

Wine Match

This recipe will go brilliantly with the Ngeringa 'JE' Pinot Noir 2016. These two should be a winning combo!


There you have it -- a recipe for Miso Glazed Ham!

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