FREE RANGE CHRISTMAS HAM WITH ORANGE & MUSTARD GLAZE

FREE RANGE CHRISTMAS HAM WITH ORANGE & MUSTARD GLAZE

Earn legendary status this Christmas with this orange and mustard glazed ham recipe...

Be sure to source the very best free range ham you can afford. It really will make all the difference. It takes just 20 minutes to prepare and 1.5 hours in the oven to cook.

Serves 10 - 15

Ingredients
1 x 5.5kg Free range christmas ham
1/4 cup whole cloves
2 oranges 
1/4 cup wholegrain Mustard
1 cup orange marmalade
3 tablespoons brown Sugar

Heat oven & prepare ham
Heat oven to 180°C. Once ham is unwrapped, get a sharp knife to leverage the rind. Peel back the rind gently and remove whole piece.  Be careful not to disturb the fat layer underneath. Once removed score the fat in a diamond pattern, 5mm deep. Press a clove into each corner of the diamond pattern. 

Glaze the ham
Combine the mustard, orange marmalade and brown sugar. Line a large bake tray with 2 layers of foil. Pour 350ml of water onto the foil. Place a wire rack in the centre of the bake tray and place ham on top so it is raised above the water. Using a spatula or spoon, spread a third of the glaze evenly over the ham.

Cook ham
Cover ham with foil and place in oven. After 40 minutes, remove foil and rotate ham 180°. Spread over half of the remaining glaze and cook for a further 20 minutes. Turn ham 180° again and cook for another 20 minutes. Spread remaining glaze evenly over and cook for a further 10 - 20 minutes (dependent on oven) until golden.

Watch carefully as it can darken quickly. Remove ham and rest for 20 minutes before carving.

Peel oranges
Whilst the ham is cooking, cut the oranges in half. Heat a non-stick pan on a medium to high heat and lightly drizzle or spray with oil. Place each orange flesh side down and cook until caramelised. Check after 3-4 minutes as they will brown quickly after this time.

To serve
Place ham on serving platter and arrange oranges around it. Carve ham to desired thickness. For extra flavour squeeze juice of orange over ham once sliced (to your taste).

December 15, 2016 by Timothy Ryder
Tags: Pork Summer
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