Ham with Spicy Bacon and Maple Glaze

Ham Method: Preheat oven to 220°C. Carefully remove the rind from the ham, leaving the fat layer in place.

Place the ham on a rack in a baking pan. Lay bacon slices, overlapping slightly over the ham to cover. Brush with glaze.

Bake for 5 minutes, then reduce temperature to 180°C. Cook for 40-45 minutes, basting with the juices and brushing regularly with remaining glaze if needed, or until the surface of the ham is sticky and caramelised. Remove from oven and set aside for 15 minutes before slicing. Serve warm or cold. Glaze Method. 1. Heat oil in a fry pan over low heat. Add onion and cook for 5 minutes or until softened. Add garlic and cook for 2 minutes. Add spices and stir over heat for 1 minute or until fragrant.

Dissolve coffee in 3/4 cup boiling water. Add sugar, maple syrup and coffee and cook for 5 minutes. Pour in vinegar and simmer for 30 minutes or until mixture has reduced by half and becomes sticky. Cool to room temperature before using. Tips. Baked Ham. When removing the rind from the ham, take care to leave the layer of fat under the rind intact. Run your fingers under the rind to separate it gently from the fat. Wrapping the ham in bacon before glazing adds another dimension of delicious flavour. The bacon will shrink a little as it cooks, so allow for a generous overlap. Glaze Note. This glaze can be made the day before. Use 120ml of glaze for every 1.3kg of ham.