Harissa and Orange Glazed Ham
Serves up to 20
Preheat oven to 180°C.
Carefully remove the rind from the ham, taking care to leave a good layer of fat. Use a small sharp knife to score the fat into a diamond pattern, no more than 5mm deep (try not to cut all the way through to the meat or the fat may fall off during cooking). Weigh the ham and calculate the cooking time, allowing 10 minutes per 500g.
Place the marmalade, harissa orange zest and juice in a small saucepan over low heat and cook, stirring to combine until marmalade has melted and just starts to bubble. Spread half the glaze over the ham fat to completely cover.
Place the ham on a rack in an oven pan and fill the pan with enough water to cover the base. Bake the ham for the calculated time, brushing regularly with extra glaze mixture, until the surface of the ham is golden and caramelised. Set aside for 15 minutes to rest, then slice and serve warm or cold.
How to carve a ham
Place the ham on a carving board or ham stand. Remove a wedge at the top (the bone end) of the ham leg. Cut thin, even slices to the bone (3-5mm thick is best), moving outwards from the ham hock. Continue carving along the same surface area cutting around the bone. Remove the final large piece of meat from the bone, place on the carving board and continue to slice.
How to store ham
Make sure the ham is not left out of the fridge for too long at a time. After glazing and serving, cover loosely with baking paper and then with foil (ham can be frozen like this for up to 2 months). Or preferably, cover the ham with a ham bag or clean tea towel, which needs to be soaked in a weak vinegar solution (that is 4 cups cold water mixed with 2 Tbsp white vinegar). Rinse and re-soak the ham bag or tea towel in vinegar solution every few days or when the fabric dries out, until the ham is used up.
Store the ham in the coolest part of your refrigerator: that is, towards the back of the fridge, as near the door is not as cold due to the door opening regularly. Place ham separately from raw products. Consume within two weeks.
Recipe by Julie Le Clerc