A glazed ham is a spectacular addition to a Christmas buffet. The ham is actually already cooked before being purchased. The purpose of the glaze is to caramelise the fat layer and to add flavour.
7-7.5 kilo leg ham
1 tablespoon whole cloves
1/3 cup orange marmalade
¾ cup Bundaberg Rich Brown Sugar
¼ cup Dijon style mustard
1 tablespoon orange juice
½ teaspoon ground cardamom
1. Position one oven shelf at lowest position in oven and remove all other shelves. Preheat oven to 160ºC. Place a rack over a large baking dish. Fill base of dish with 1 cup water.
2. Remove rind from ham: using the point of a sharp knife cut a zig zag pattern through the rind around the hock (about 10cm in from the end). Run your thumb around the entire edge of the ham to loosen the rim of the rind from the fat. Then slide your fingers between the fat and the skin, working upward toward the hock, until all the rind is free. Gently pull the rind away. Store rind in refrigerator.
3. Lightly score the fat in a diamond pattern, about 4mm deep (try not to cut into the meat). Stud the centre of each diamond with a clove. Wrap hock with foil.
4. Place marmalade in a medium bowl and beat with a spoon for about a minute. Add brown sugar, mustard, orange juice and cardamom; stir to combine. Place ham, fat side up, on prepared rack. Brush half the glaze over the ham. Bake 20 minutes, then rotate ham 180º, to ensure even cooking. Bake for 20 minutes longer. Remove ham from oven and increase temperature to 200ºC. Brush ham with remaining glaze. Add more water to dish if necessary. Bake 10 minutes, then rotate ham 180º and continue cooking for a further 10 minutes, or until surface is bubbling and a deep golden brown.
5. Allow ham to rest at least 10 minutes before slicing. Serve warm or cold with mango chutney.
- Alternatively, ask your butcher to remove the rind for you.
- If you do not have a baking dish large enough for the ham, you can purchase a large oval disposable foil dish from most supermarkets. For stability, place the foil dish on a large baking tray.
- to store ham, place rind over top of cut ham. Soak a large piece of muslin or a cotton pillow case in a solution of half white vinegar and half water. Wring cloth, then wrap ham. Place on a tray and refrigerate. Rinse the cloth well and repeat vinegar solution every 2 days. Ham will keep up to 2 weeks.
- Any leftover ham can be frozen for up to 1 month.