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- Step 1
Remove the skin (leaving fat) from a whole or half leg ham.
- Step 2
Using a small, sharp knife, score the fat in diamond shapes, then place a clove in the centre of each diamond.
- Step 3
Preheat the oven to 160°C. Combine paste, lemon juice and 100ml water in a saucepan over low heat. Cook, stirring, for 5 minutes until paste dissolves and liquid is smooth. Add butter and stir to melt. Cool slightly. Brush ham with the glaze.
- Step 4
Place on a rack over a large roasting pan, and half-fill the pan with hot water. Carefully place in the lowest part of the oven and bake for 40 minutes, basting 3-4 times until all the glaze is used. Serve either hot or cold.
Roasted spatchcocks with blood-plum glaze
Blood-plum paste and quince paste are available from gourmet food shops and delis.