Apricot & Macadamia Crusted Ham On Bone

Method

1. Place the leg of ham onto a chopping board. Make a small insertion through the skin around the knuckle, then slide your finger under the skin and carefully separate it from the fat, leaving the skin around the knuckle intact. Discard the removed skin.
2. Make a cross pattern of cuts across the fat of the ham, approximately 1cm deep, and set the ham aside to come to room temperature.
3. Preheat a fan-forced oven to 180°C.
4. In a small pot, combine the brown sugar and 1 tbsp of apricot jam, along with the water. Place over medium heat, bring to a rapid simmer and cook for 2 minutes. Remove from heat and set aside.
5. Spread the remaining apricot jam evenly over the fat of the ham. Coat with macadamia nuts, then brush over the brown sugar syrup.
6. Place the ham onto a lined baking tray and bake in the preheated oven for 30–40 minutes, or until a rich golden brown. If it browns too quickly, loosely cover with foil.
7. Remove from the oven and rest for 15 minutes before carving and serving.