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Bourbon glazed roast leg ham

Bourbon glazed roast leg ham
We like to think that our Smokehouse Leg Ham is an xmas flavour sensation all by itself, although many of our customers love the look (and taste) of a big, sticky glazed ham. But old-fashioned clove and marmalade glazes aren't to everyone's taste. So if you're wanting a traditional Christmas ham with a modern edge, you can't go past this magnificent bourbon glaze recipe - originally featured on SBS Good Food.
2-4 Kg Kaczanowski Smokehouse Leg Ham
20 Whole cloves
4 tbsp Orange marmalade
4 tbsp Australian honey
4 tbsp Dijon mustard
100 ml bourbon
1. Preheat the oven to 160°C.

2. Prepare the ham by cutting off the rind, being careful to leave a layer of fat. (This prevents the leg from drying out when cooking and adds a lovely crispy texture).

3. Place the ham in an oven proof roasting tin.

4. Give your ham a traditional festive look by scoring the fat in a wide diamond pattern, taking care not to cut through the meat, and place a clove into the centre of each diamond.

5. Mix the marmalade, honey, mustard and bourbon together. Use brush or butter knife to cover the ham with the glaze - use one-third of the glaze and hold back two-thirds for baking. 

6. Bake the ham (at 160°C) for 15 minutes, then take the ham out of the oven and spread with half of the remaining glaze. Return the ham to the oven.

7. After a further 15 minutes, remove from the oven and brush with the remaining glaze. Return to the oven for a final 15 minutes.
Remove the ham from the oven and let it rest for 15 minutes before slicing.

Source: Based on an original recipe by Stevie Parle. Image from SBS Good Food.
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About us
Kaczanowski & Co

We are an Australian producer of gourmet cooked and cured meats, renowned for our award-winning Pastrami and Christmas hams. All Kaczanowski products use certified Australian-grown Pork, Beef, Lamb and Chicken - prepared fresh daily to recipes passed down through our family.