A recipe to use year after year! This fabulous glaze embodies the sweet yet bitter orange flavour from the marmalade, while the mustard provides a welcome tang.

Makes glaze for 1 whole ham to serve up to 30 people. 

1 whole (7-8kg) smoked ham, cooked on the bone
1 cup thevineco Riesling or Cabernet Sauvignon verjuice
Whole cloves, to stud (optional)

Glaze:
230g jar Alain Milliat orange marmalade  
¾ cup soft brown sugar
2 Tbsp Calogiuri fig Vincotto 
3 Tbsp Accoceberry Espelette wholegrain mustard

Makes glaze for 1/2 ham to serve up to 15 people. 

1 whole (3-4kg) Peter Timbs smoked ham, cooked on the bone or boneless
1 cup thevineco Riesling or Cabernet Sauvignon verjuice
Whole cloves, to stud (optional)

Glaze:
1/2 jar (115g) Alain Milliat orange marmalade  
6 Tbsp soft brown sugar
1 ½ Tbsp Calogiuri fig Vincotto 
1 ½ Tbsp Accoceberry Espelette wholegrain mustard

Preheat oven to 180°C. Remove the skin from ham and with a sharp knife, score the fat in a diamond pattern about 5mm deep. Place ham in a large oven pan and surround with verjuice.

Mix all glaze ingredients together and thickly smear over the scored fat to evenly cover. Press a clove into the centre of each diamond.

Place ham into the oven and bake for 60 minutes (whole ham) or 45 - 60 minutes for a half ham, basting at regular intervals until glaze has caramelised to a golden brown.

Sliced ham can be served hot or cold, accompanied by Julie Le Clerc chutneys.

Note: To store ham for up to 2 weeks, cover sliced meat securely with a clean, damp tea towel or piece of muslin, rinsing the cloth every day to keep it moist. Place ham in the coldest part of the fridge.  Do not cover with plastic wrap, as this will cause the ham to sweat and deteriorate more quickly.  Ham can be frozen (for up to 3 months), wrapped in paper and then securely in foil, however some moisture will be lost on thawing.

Recipe by Julie Le Clerc

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