Brown Butter, Maple & Bacon Glazed Ham

Method

• 1)

  Preheat oven to 220C, put 5 rashes of bacon on a baking tray lined with baking paper and cook until crispy (approx. 15 mins). Add the cooked bacon to a food processor and blitz to a fine crumb.

• 2)

  Place your ham onto a chopping board and make a cut along the rind only just cutting through. Use your fingers to get between the rind and the fat as demonstrated in the reel to remove the rind in once piece and keep the fat on the ham. Score the ham at 1 inch intervals to make a checked pattern.

• 3)

  Place a saucepan on low heat over the stove and add 200g of Westgold Salted butter. Let the butter melt and bubble whilst stirring until it goes a golden brown colour (Approx 5 mins). Then add 250ml of maple and keep simmering and stirring for another 3 mins. You can then add the bacon crumbs and take it off the heat. Note: be careful as the mixture is VERY HOT!

• 4)

  To glaze the ham, place it on a wire rack over a foil or baking paper lined tray to catch the falling glaze. You can then spoon over half the glaze to ensure the ham is evenly covered. You can then place the ham into the oven at 220C for 15 mins. Spoon over the other half of the glaze and return the ham to the oven for another 15 mins.

• 5)

  Remove the ham from the oven once golden and crispy and place it onto a serving platter. Drain of the remaining glaze from the baking tray that was below the ham and spoon it over the ham to serve.

• 6)

  Slice & enjoy!