Ham with maple-mustard glaze on the FURNACE
Ham with maple-mustard glaze
Preparation time:15 minutes
Cooking time:1 hour
For the maple mustard glaze
220g (7.76 oz) Maple syrup
300g (10.58 oz) Spiced mulled cider
1 Cinnamon stick
150g (5.29 oz) Dijon mustard
¼ tsp Mustard powder
Place the maple syrup into a pan over medium high heat and heat to 140°C, approximately 10 minutes. Remove the pan from the heat for a couple of minutes and allow to stand at room temperature. Add the cider gradually and the cinnamon. Place the pan back on a medium heat and allow to simmer until the liquid has reduced by half, remove the cinnamon stick. Remove the pan from the heat and add the Dijon mustard and mustard powder. Using a hand blender, blitz until smooth.
For the ham
1 x 5 kg (176 oz) Boneless leg of ham (pre-cooked)
80 Whole cloves
Remove and discard the outside skin from the leg of ham but do not remove the white layer of fat. Using a sharp knife, cut 1cm deep parallel lines 2 cm apart all across the skin. Now cut the other way to create diamond shapes.
Place a whole clove into the centre of each diamond cut and place the ham onto a parchment paper lined oven roasting tray and brush with some of the glaze.
Turn on the Everdure by Heston Blumenthal FURNACE, with hood up and all three gas taps on high. Close the hood until the temperature reaches 200°C (392°F), turn the middle tap off and turn down the outside two taps to maintain a temperature of 190°C (374°F). Place the ham in the centre of the bbq and close to hood. Allow to roast for 45 minutes to 1 hour, basting every 5 minutes until the internal temperature reaches 62°C (144°F). When the ham develops a deep golden rich colour, remove from the heat and set aside.
CREDIT: Executive Chef for Everdure by Heston Blumenthal - Bart Beek