For me, Christmas is all about the baked ham, as the smell fills the whole house and we get to enjoy days and days of leftover ham! The best glaze recipes use honey which is not low fodmap friendly! Last year I adapted a recipe using rice malt syrup instead of honey, and I tracked it down and made it again, just to check that it still worked, so that I can share it with you.
Baked Ham with a Maple Mustard Glaze
1 x half leg ham, I choose locally grown Australian pork, preferably free-range (see note below)
50g brown sugar, panela, sucanat or rapadura (I use organic panela)
80ml (1/3 cup) maple syrup
80ml (1/3 cup) rice malt syrup
20ml Dijon mustard
Whole cloves to stud the ham
1. Heat the oven to 165°C (333°F). Line a large baking dish with non-stick baking paper and place a roasting rack on top. Place oven shelf in the lowest position to ensure that the ham comfortably fits in the oven – you may need to remove a shelf.
2. Stir the sugar, maple syrup, rice malt syrup and mustard in a bowl until the sugar dissolves.
3. Using a sharp knife, cut around the shank of the ham, about 10 cm from the edge. Run the knife under the rind around the edge of the ham. Gently lift the rind off in one piece by using your fingers to carefully remove the skin. Set the rind aside – I use this later to re-cover the ham when I put it in the fridge – see storage information below.
4. Using the same sharp knife, score the fat into a 1cm diamond pattern, about 5mm deep. Stud the centres of the diamonds with the cloves. Transfer to the prepared baking dish.
5. Brush 1/3 of the glaze over the ham. Bake, brushing every 15 minutes, for 1 hour.
You can serve it either hot or cold. As Christmas Day in Australia usually finds us sweltering in the heat, I usually bake it the day before and serve it cold.
Note: If you have more people to feed you could use the same glaze for a full leg of ham, you simply extend the cooking time to 1 hour 30 minutes
Storage: The ham stores for up to a week in the fridge. The best way to keep it fresh is to cover it with the discarded rind, so that the edges don’t dry out, and then to keep the ham in a “ham bag” or wrapped in a large cotton tea towel. Soak the towel or bag in a mix of water and white vinegar and check that it remains damp through the week.