Serves 8-10, 40 minutes preparation, 4.5 hours cooking
Whether you are having a scrumptious baked ham on Christmas Day along with your turkey or on Boxing Day this spiced, citrus, marmalade glaze will have your guests coming back for seconds and thirds! It is also fantastic cold for a spectacular ham sandwich.
For the ham
- 1 whole unsmoked Ham, on the bone – around 5kg
- 2 Onions, peeled and sliced
- 2 Oranges, washed and thickly sliced
- 20 whole Cloves
- ½ tbsp Black Peppercorns
For the glaze
- ½ jar of your favourite Orange Marmalade
- 4tbsp dark Muscovado or Soft Brown Sugar
- 2tsp Allspice
- 1½ tbsp Wholegrain Mustard
- Preheat the oven to 160˚C.
- Put the orange slices, 5 cloves, the peppercorns and sliced onions in a large roasting tin. Pour in some cold water until it comes up to around 4cm full. Put the ham on a trivet in the tray then cover the whole tin tightly with a double layer of foil. Bake in the oven for 4 hours. Remove the ham from the oven and turn the heat up to 220˚C.
- When the ham has 20 minutes to go make the marmalade glaze by putting all of the ingredients in a pan and heat gently. If the glaze seems to be too thick simply add a small splash of water to the pan.if the glaze is too thick. Bring the whole mixture to a simmer then set aside to cool slightly.
- Whilst the glaze is cooling, carefully remove the tough outer skin from the ham, leaving a decent layer of fat – this adds to the flavour of the dish. Score the fat and stud all over with cloves.
Top Tip: Use a small, very sharp knife to score the ham by cutting through the fat but not into the meat. Score lines one way across the ham at 2-3cm intervals then repeat the process the other way to get a lovely criss-cross pattern.
- Finally, brush the ham all over with ¾ of the glaze coating it generously then put back in the oven for 15-20 minutes or until beautifully golden. To achieve a fantastic deep glaze, brush on the rest of the glaze halfway through cooking. Once cooked through, let the ham sit for 20 minutes before carving.