1 leg of ham, I prefer easy carve or boneless
1 cup of fig jam
½ cup dried figs roughly chopped
1/3 cup Red Island Extra Virgin Olive Oil
3 tbsp Dijon mustard
1 tsp freshly cracked black pepper
½ tsp allspice
2 tbsp red wine vinegar
1 tsp sea salt
Preheat your oven to 160 degrees Celsius. Remove the skin from your ham and score. If you aren’t comfortable with this your local butcher will gladly help you out. Place the ham on a baking tray large enough to hold it.
In a small pot combine all the ingredients (except the ham) and gently heat until the ingredients have melted and thoroughly mixed.
Liberally glaze the ham with a third of the fig glaze before placing the ham in the oven.
Cook the ham for 2 hours while re-glazing every 30-40 minutes. Be mindful to keep enough glaze to apply 5 minutes before removing from the oven.
Remove the ham from the oven and serve immediately.