Ingredients
- 1 x 4-5kg piece Freedom Farms Champagne Ham
- 1 cinnamon stick
- 1 thumb-sized piece ginger (20g), thinly sliced
- ½ cup apple juice
- ½ brown sugar
- ½ cup/185g honey
- 2-3 green apples, thinly sliced widthways (keeping the cores in)
Method:
Pre-heat the oven to 160°C.Place the ham in an oven-proof dish, remove the skin from the ham and discard. Put the cinnamon, ginger, apple juice, sugar and honey into a heavy-bottomed saucepan along with a generous pinch of salt. Bring to the boil then reduce the heat and simmer for 12 minutes. Remove from the heat and glaze the ham.
Arrange the apple slices over the ham, overlapping and securing with toothpicks where required. We cut the pointy ends off our toothpicks with secateurs, turning one toothpick into two and making them shorter.
Glaze again, pour ½ cup of water into the dish (top up as required to stop the glaze from burning onto the bottom of the dish) then put into the oven and roast for 1 ½ hours, glazing every 20 minutes until golden brown. Turn the ham several times during cooking to make sure it browns evenly.
