Spiced Maple and Amaro Glazed Ham

by Andrew McConnell

A fresh baked ham is a total indulgence for me; the leftovers are sometimes even more so. I always have to make toasties the following day to ease the hangover, but a carbonara made with the smoky ham is also a real treat.

Ingredients

5kg cooked bone-in ham
50g (¼ cup) brown sugar
about 40 whole cloves
Spiced maple and amaro glaze
300ml maple syrup
1 tbsp light soy sauce
50ml amaro Montenegro or dry sherry
50ml apple cider vinegar
½ a nutmeg, grated
¼ tsp ground allspice
¼ tsp ground cinnamon

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