Port and green peppercorn glazed ham with roast onions

This delicious glazed ham will delight all your guests this Christmas.

Ingredients (serves 23)

• 12 small (about 1.2kg) red onions, topped, peeled
• 200g (1 cup, firmly packed) brown sugar
• 60g (3 tbs) butter, melted
• 2 tbs red wine vinegar
• 2 tbs balsamic vinegar
• 4 dried bay leaves
• Salt & freshly ground black pepper
• 2 bunches (12 bulbs) spring onions, roots trimmed, stems trimmed to 8cm
• 1 8kg leg of ham, on the bone
• 1 480g jar ginger marmalade
• 125ml (1/2 cup) port
• Cloves, to decorate
• 2 tbs drained green peppercorns

Method

1. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves.
2. Place red onions in an ovenproof dish. Combine sugar, butter, red wine vinegar, balsamic vinegar and bay leaves in a heatproof jug. Season with salt and pepper. Pour over the red onions and toss to coat. Cover with foil. Roast in preheated oven for 30 minutes. Add spring onions and cook, covered, for a further 30 minutes. Remove foil and cook, for a further 30 minutes or until onions are tender. Cover with foil and set aside until required.
3. Unwrap ham, rinse briefly under cold water and pat dry with paper towel.
4. Use a small sharp knife to cut around ham shank in a zigzag pattern, about 10cm from end. Carefully run knife under rind around edge of ham. Gently lift rind in 1 piece, running your fingers between rind and fat where still joined. Lift rind off in 1 piece, wrap in a damp tea towel and place in the fridge. Use for storing leftover ham (see note).
5. Trim excess fat from ham, leaving a 1cm-thick covering all over. Use a knife to score fat in a diamond pattern, 5mm deep. Pour a small amount of water in a roasting pan. Place ham on a wire rack in the pan. Wrap overhanging shank in foil to prevent juices dripping into oven.
6. To make the glaze, heat the marmalade in a saucepan over medium heat for 5-7 minutes or until melted and just beginning to bubble. Add port and mix until combined. Pour half the glaze over ham, using a spatula to spread evenly over surface. Stud each diamond with a clove. Add peppercorns to remaining glaze. Bake ham in preheated oven for 1 hour.
7. Remove from oven. Increase heat to 220°C. Pour remaining glaze over ham and spread evenly. Turn pan 180°, bake for a further 20 minutes or until well browned. Remove from oven. Rest for 15 minutes before carving.
8. Meanwhile, return roast onions to oven and cook, covered, for 15 minutes or until heated through.
9. Carve the ham (see note) and serve with the roast onions.

Notes

• 
  You can use a 6kg easy-carve boneless leg ham in this recipe. Reduce the baking time in step 6 to 40 minutes, and continue from step 7. Variation: Sticky capsicum glaze: Replace the port with 125ml (1/2 cup) extra balsamic vinegar. Preheat grill on high. Place 2 small quartered and deseeded red capsicums and 2 small quartered and deseeded green capsicums skin-side up on a baking tray lined with foil. Cook under preheated grill for 15 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 5 minutes. Peel and cut flesh into thin strips. Use in place of green peppercorns. How to carve it: Cut a thin slice from underneath the ham so the leg sits flat. Place the ham on a board and hold the ham shank with a clean tea towel. Use a sharp knife to make a vertical cut towards the bone, about 10cm from the shank. Make a second cut, at an angle to the first, and remove the wedge of ham. Cut several thin slices of ham parallel to the second cut. Carve along the bone to remove slices. How to store it: Cover the cut ham with the reserved rind. Wash a clean tea towel, calico bag or clean new pillowcase in a solution of 2 cups water and 1 tbs white vinegar, then wring out. Place the ham in the bag or pillowcase, or wrap in the tea towel. Place on a tray in the coldest part of the fridge for up to 3 weeks. Rinse the bag in the water and vinegar solution every 2-3 days to help keep the ham fresh & moist. Ham can also be frozen for later use. Cut the meat from the bone, wrap in plastic wrap and place in an airtight container. Label & date, then freeze for up to 1 month. Thaw in the fridge overnight.
  

  Preparation Time

  40 minutes

  Cooking Time

  180 minutes