Preparation Time 15 minutes

Cooking Time 1 hour 5 minutes

Serves 10-12


4.5-5.5kg full Australian leg ham, bone-in
4 x 300ml apple or pear cider
2 cinnamon sticks, cracked


350ml salted caramel sauce, warmed


100g hazelnuts, roasted skin on
100g hazelnuts, roasted skin off

Cooking Instructions:

  1. Pre-heat oven to 170°C
  2. Using a small sharp knife carefully lift one side of the ham rind, then using your fingertips gently separate the rind from the fat in one piece.
  3. Cut a shallow diamond pattern in the fat.
  4. Place the leg ham into a large baking dish and pour over the apple cider and add the cinnamon sticks to the baking pan.
  5. Place the ham into the oven and bake for 20 minutes.
  6. Remove the ham from the oven and drizzle half the salted caramel sauce evenly over the ham (use a silicone brush or your hand to coat the ham liberally).
  7. Return the ham to the oven and bake for a further 45 minutes until golden.  Allow the ham to rest for 20 minutes prior to placing onto serving platter or board.
  8. To serve, tie the hock with a piece of muslin for easy carving and drizzle over the remaining sauce. Serve with all the festive trimmings.