Maggie Beer

Barossa Mulled Wine & Plum & Shiraz Paste Glazed Baked Ham

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Step 1: Per-heat a fan forced oven to 180c.

Step 2: To make, the mulled wine & Plum & Shiraz glaze, place the red wine, star anise, cinnamon, bay & orange zest into a medium saucepan, place over a high heat and bring to the boil.

Step 3: Then add the Plum & Shiraz paste and reduce the heat to medium and allow to simmer for 10 mins or until reduced by 2/3 rds. Remove from the heat and allow to cool slightly.

Step 4: Remove the skin from the ham, by cutting around the knuckle (leaving some skin around the knuckle bone) then gently slide your finger between the skin and the fat and gently work your way around removing the skin from the ham. Discard the skin.

Step 5: Using a sharp knife, score through the fat, then place the ham onto a lined baking tray, brush the mulled wine mixture over the ham and place into the pre-heated oven and bake for 1 hr.

Step 6: To serve, place the ham onto a serving platter or ham stand and carve while warm.

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