Kiddipedia
by Otway Pork
PREPARE THE HAM
Take the Otway Pork ham out of the fridge 60 minutes before starting. This allows the removal of the skin to be a much smoother process.
To remove the ham’s skin, use a small knife to cut through the skin 10cm from the top of the hock. When removing the rind, gently slide the knife between the skin and the fat at the front of the ham. Run the knife (or alternatively a hand) under the skin and gently peel it back until only a layer of fat is left.
SCORE THE HAM
Again using a small knife, gently score the ham by cutting it in a crisscross pattern to form even diamonds across the layer of fat, avoiding cutting the meat underneath.
Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crisp finish.
THE GLAZE RECIPE
– 1/2 cup of orange marmalade
– 1/2 cup of brown sugar
– 1/2 cup of Dijon mustard
– 2 tablespoons of white wine vinegar
Mix all the ingredients together until it is thick and the sugar has dissolved.
COOK THE HAM
Heat the oven to 240 degrees Celsius and line a large baking tray with baking paper. Brush half the glaze mixture onto the fat of the ham, ensuring to get the glaze into all the scored diamonds.
The total cooking time for the ham is 30 minutes, but remove it from the oven every 10 minutes to baste the ham with the remaining glaze mix.
STORE THE HAM
Make sure the ham is not out of the fridge for more than two hours on Christmas Day.
To store, soak a ham bag in a mixture of 2 cups of water and 2 tablespoons of vinegar. Ring out the ham bag and place the ham inside. Keep soaking the ham bag every two days in the water and vinegar mix to keep it fresh, tender and succulent.
