Page 23 - Romeo's Christmas Cookbook

san marino maple & honey
mustard Glazed Xmas ham ingredients preparation
• 100g (1/2 cup, rmly packed) brown sugar
• 80ml (1/3 cup) maple syrup
• 80ml (1/3 cup) honey
• 1 tablespoon Dijon mustard
• 1 half leg San Marino Cooked
on the Bone Leg Ham
(approx weight 5 kgs)
• Whole cloves, to stud
1 Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
2 Preheat oven to 170ÂoC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.
3 Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your ngers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
4 Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.
The San marino collection of gastronomic masterpieces is the result of the San Marino’s commitment to preserve one of Italian culinary traditions. Italy is a country steeped in history and tradition. One of these traditions was that the family would keep a pig. When it came time, this pig would be cured and every part of it would be used to provide the family with food throughout the year. In Italian kitchens or cantinas, a range of home-cured sausages, salami and prosciutto would be found hanging from the ceiling. These cured meats would be served either as an antipasto before a meal or used as an essential part of the primo or secondo piatto (entrée or main course).
Let this honey-glazed ham decorated with aromatic herbs double as your Christmas table centrepiece before carving thick slices.
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