TIP: Trimming the ham cold ensures you won’t pull the fat off when you take off the skin. If you don’t like orange flavour, 1 cup of pineapple juice can be used in place of 2 oranges and zest.
Baste the ham with the juices of the roasting tray for a wonderful caramel glazed colour. Check and baste the ham until it is a dark caramel colour and the glaze is a thick sticky consistency.
1 x Harmony Free Range Christmas Ham
- 30g extra virgin olive oil
- 1 orange juice& zest
- 1 lime juice & zest
- 6g sea salt
- 10 fresh bay leaves
- 20 cloves
- 200g brown sugar
- 80g chardonnay or sherry vinegar
- 80g ABC Soy sauce (dark soy)
- 100g Manuka honey
- 50g Dijon mustard
Turn the oven to 180º. Prep the ham from cold. Starting from the bottom of the ham, remove the skin leaving as much of the fat on as you can. Leave the skin on the knuckle. Trim off any excess fat, ideally leaving a 1cm layer across the ham. Score the ham on the angle in 2cm cubes.
Place the ham onto a roasting tray lined with greaseproof paper. Mix all the ingredients for the marinate and pour them over the ham, rubbing it into the scoring. Place in the oven for 45mins, basting every 15mins.
In a pot bring all the ingredients except the honey to a simmer, remove from the heat and then incorporate the honey.
After 45mins, remove the ham, cover with half the glaze, return it to the oven for 15mins and then repeat with the other half of the mixture. Cook for a further 15mins.
Glaze the ham once more with the juices and then in the scoring corners evenly distribute the cloves, ten of which you will pin on the fresh bay leaves. Return the ham to the oven for a further 20mins and then transfer it to a carving board and serve!
Be sure to tag @neatmeatnz showing your creations.