Australian Meats – Thornwood Wild Boar Leg Ham

RRP: $28.00

Add some Wild Boar to the festive table this year with a leg ham that’s double smoked with red gum to deliver a flavoursome and ethically sourced meat. It’s from the South Australian based, Australian Meats who specialise in wild game. Christmas orders in by December 15. Think you’ll have leftovers? Dream on.

SERVES:

4-6 People

INGREDIENTS:

• Wild Boar Smoked Leg Ham
• 1/2 cup water
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 2 teaspoons minced garlic
• Salt

METHOD:

Preheat oven to 150^°( (300^° F). Line a baking tray with parchment paper.

Score the Ham:

Score the wild boar ham in a diamond pattern using a sharp knife. Place the ham on the prepared baking tray.

Initial Baking:

Pour water over the ham and cover with foil. Bake for 30 minutes.

Glaze Preparntion:

In a small saucepan, melt butter over medium heat until golden brown. Add brown sugar, honey, Dijon mustard, cinnamon, cloves, garlic, and salt. Cook for 2-3 minutes or until the glaze thickens.

Glazing the Ham:

Remove the ham from the oven, turn the oven temperature to 200^°( (390^° F), and remove the foil. Brush 1/3 of the glaze over the ham. Bake for 1 S minutes.

Repeat Glazing:

Glaze the ham again with another 1/3 of the glaze and bake for 15 minutes.

Rest and Serve:

Let the ham rest for 20 minutes before slicing. Serve with your favourite side dishes.