Gochujang Maple Glazed Ham

Ingredients

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Method

1. Preheat the oven to 160°C fan-forced. Make sure your oven and racks allow enough space for your ham. You may need to remove some racks, placing one rack on the bottom shelf of the oven.
2. Remove the ham from its packaging. Using a sharp knife, cut around the shank of the ham, about 10–15cm from the end. Run the knife under the rind around just the edge of the ham.
3. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece.
4. Score the fat in parallel lines 1cm apart, running around the ham on a slight diagonal, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. Place the ham on a rack in a roasting pan lined with foil or baking paper.
5. To make the gochujang maple glaze, place all the glaze ingredients in a saucepan over medium heat. Simmer, stirring occasionally, for 5–10 minutes or until the glaze thickens and is sticky and glossy.
6. To glaze the ham, brush ⅓ of the glaze over the entire surface of the ham, making sure to get the glaze into the scored cuts.
7. Bake, brushing with more glaze every 30 minutes, for 1 hour 30 minutes or until the ham is golden and sticky.
8. Allow the ham to rest for 15–20 minutes before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling.