Christmas Glazed Ham
Christmas Glazed Ham
Rate this RecipeIngredients
- 2 cups orange marmalade
- 1/2 cup honey
- 1/2 cup orange juice
- 2 teaspoons ground cinnamon optional
- 6-8 kg whole ham skin removed and trimmed
- 30 pieces cloves for studding
Instructions
- Remove the ham from the fridge approx. 1 hour before cooking.
- Preheat oven to 200°C/400 F.
- Place the marmalade, honey, cinnamon and orange juice in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 5–7 minutes or until thickened slightly. Set aside to cool slightly.
- To remove the skin, use a sharp knife to score the skin around the hock. Use your fingers and slide them under the rind, this will loosen the skin. Then gently pull the away from the ham. Trim any excess fat with a small knife. Use a small sharp nice to create the diamond pattern across the surface of the ham, don’t cut into the actual meat, just the white fatty part. Insert a clove in each intersection of the diamond pattern. Wrap the ham hock in foil, so It doesn’t burn.
- Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Brush generously with the glaze. Cook for 1 hour to 1.25 hours, brushing with the glaze every 20 minutes approx. or until the ham is golden and caramelised.
- Let the ham rest for at least 25 minutes before serving. Right before serving, use any pan juices to baste the ham again.
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