Victor Churchill Butcher has a reputation for its restaurant quality meat. In fact, Anthony Bourdain even declared it, “the most beautiful butcher shop in the world.” Which is to say, we wouldn’t be completely surprised if you plated up their Ham with Maple Syrup Recipe on Christmas Day, and fooled every body into thinking that this was masterpiece was made by a professional! Pair it with some simple, oven roasted veggies, and bask in the accolades of being confused for a modern day Mrs Claus.
INGREDIENTS
200gm brown sugar
20gm dried mustard
60gm cider vinegar
60gm maple syrup
1 cup of cloves
1 Rare Breed Kurobuta Berkshire bone in ham
INSTRUCTIONS
- To make the glaze, for this Ham with Maple Syrup Recipe, place the brown sugar, dried mustard, cider vinegar and maple syrup into a bowl and stir to combine.
- To remove the skin, use a small sharp knife to pierce the skin (without cutting into the meat) and carefully remove from the ham, making sure that the fat remains on the meat. Save the skin to cover the ham surface until you are ready to start glazing.
- Preheat the oven at 190 degrees Celsius.
- Discard the skin. Use a sharp knife to score the meat in a criss- cross (diamond) pattern and stud the centre of each diamond with a clove.
- Place the ham in a baking tray and pour over the glaze. Add a little water to cover the base of the pan.
- Bake the ham at 190 degrees Celsius for approximately 40 minutes.
- Baste with glaze every 12 minutes throughout the cooking process.
* Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.
