MARMALADE GLAZED HAM
SERVES: 12-14 as part of a banquet
PREPARATION: 35 MINS
COOKING: 50 MINS
WHAT'S IN IT?
500g jar orange marmalade
70g (¼ cup) Dijon mustard
55g (¼ cup) brown sugar
2 tbs apple cider vinegar
6-7kg leg ham
Fresh cherries, to serve
PUTTING IT ALL TOGETHER:
Place marmalade, mustard, sugar and cider in a small saucepan over medium heat. Cook, stirring frequently, for 8 minutes or until sugar has melted and combined. Remove glaze from heat and cool slightly.
Preheat oven to 180C. Unwrap ham, rinse under cold water and pat dry with paper towel. Use a small sharp knife to cut around the shank, about 10cm from the end. Run knife under rind around the edge of the ham. Lift rind in one piece, running your fingers between rind and fat.
Pour 250ml (1 cup) water into the base of a large roasting pan. Place ham on a wire rack in the pan. Wrap the shank in foil.
Brush the surface of the ham liberally with the glaze. Bake on the lower shelf of your oven for 30 minutes; brush again with remaining glaze and rotate 180 degrees. Bake for a further 25 minutes or until golden. Stand for 15 minutes before carving, to serve.
To serve, place ham on a large platter garnished with fresh cherries.
RECIPE NOTES & TIPS:
*Before purchasing your ham, make sure the size of your ham fits in your home oven.
*Wrap the rind of the ham in a damp tea towel. You can use this to store your ham after.