Every year I glaze a ham, but this year we have a large butt, and I wasn't sure if I would glaze this one, whether it would look as good as a full leg. Then while looking through magazines for things to make and bake for this Christmas, I kept seeing glazed hams, ok I was won over, but which glaze will I do. Then I came across a fig glaze and decided this would be the one. I think it looks really good and after a sample I think it tastes great as well, I have one very good looking ham for tomorrow's lunch. I am now getting excited, my grandsons have just made the rocky road chocolate Christmas trees, these have become a bit of a Christmas tradition that I involve the Grandkids in. The chocolate bowls have been licked as well as spoons and fingers, the leftover marshmallows, raspberry lollies and the pecans have been eaten. I think we are ready for the big day. I wish you all a Merry Christmas, have a happy and safe holiday.
1/2 cup of water or apple juice
1 cup light brown sugar
5 tlbs fig conserve (jam)
good pinch of both mixed spice and cinnamon
2 tlbs sherry or brandy
Add all ingredients to a small pot, stir until the sugar has dissolved. Bring to a boil then lower heat and simmer for 10-15 mins. it should be syrupy. In the mean time lift the skin from the ham and slash a diamond pattern over the fat, being carefull not to cut into the meat. Stud with whole cloves and brush with some of the glaze. Place into a hot oven for 15minutes, remove and brush with more glaze, repeat this a couple more times until it is burnished.