Serves: 12 - 15
Preparation Time: 20 minutes
Cooking Time: Approximately 1 hour
INGREDIENTS
- 1 leg of ham (7 - 9kg)
- 2 oranges, zested & juiced
- 200g brown sugar
- 100mL honey
- 2 tbsp Dijon mustard
- Cloves
METHOD
- Preheat the oven to 180 degrees C.
- Gently run your fingers along the outer edge of the skin on the ham & carefully remove the skin, leaving the layer of fat intact. Cut around the hock, leaving the skin attached for the last 10-12cm. Wrap the removed skin & refrigerate to use for covering any leftover ham.
- Score the fat in a diamond pattern, approximately 2.5cm apart, taking care not to cut too deeply into the fat. Press a clove into the centre of each diamond.
- Place the ham in a large roasting tray lined with foil & baking paper.
- Combine the orange zest, orange juice, honey, brown sugar & Dijon mustard in a bowl & mix until well combined.
- Brush the ham generously with the glaze & pour 1 cup of water into the base of the roasting tray.
- Bake for approximately 1 hour, brushing with additional glaze every 10-15 minutes, until the ham is golden, glazed & caramelised.
- Carefully remove from the oven & decorate with fresh herbs & festive ribbon, if desired.
- Pour any remaining glaze into a small saucepan, bring to the boil & serve in a jug alongside the ham.
- Serve with roasted vegetables or lightly roasted baby tomatoes & caramelised shallots.
