Ham it up! This glorious glaze will take your festive ham to super-star status.
Ingredients
- 8kg cooked leg ham
- 2 teaspoons whole cloves
- 3 medium oranges
- 1 cup honey
- 2 teaspoons dijon mustard
- 2 garlic cloves, sliced
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Press a clove into centre of each diamond. Wrap shank end in foil.
- Step 2Cut two 5cm-long strips of orange rind from 1 orange. Juice oranges (you’ll need 3/4 cup of juice). Place honey in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 to 7 minutes or until deep golden. Add orange juice, orange rind, mustard and garlic. Increase heat to medium-high. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard orange rind and garlic.
- Step 3Place ham on a wire rack in a roasting pan. Add boiling water to pan until it reaches 2cm up sides of pan. Brush ham with 1/4 of honey mixture. Bake, basting with remaining honey mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
903 kj
Energy
12.4g
Fat Total
4.7g
Saturated Fat
14.6g
Protein
10mg
Cholesterol
1186mg
Sodium
10.1g
Carbs (total)
All nutrition values are per serve
Notes
When scoring ham, be careful not to cut too deeply, otherwise fat will melt and spread while ham is cooking.
An 8kg ham will serve 12 people with leftovers.
Use a silicone pastry brush to baste ham to avoid bristles sticking to glaze.
Store leftover ham in the fridge wrapped in a tea towel rinsed in water and a little vinegar. Wring out well. Change the tea towel daily.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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