Classic Orange Marmalade Glazed Ham

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. Use half this recipe to glaze a half ham, to serve up to 15.

7-9kg cooked leg of ham, on the bone
1 cup The Vine.co verjuice Gris Riesling or Wrights Chardonnay verjuice
Whole cloves, to stud (optional)

Glaze:
260g jar El Navarrico bitter orange marmalade
½ cup soft brown sugar
2 Tbsp Calogiuri fig vincotto
3 Tbsp Accoceberry Espelette wholegrain mustard

Preheat oven to 180°C, fanbake. Remove rind from the ham by running your thumb around the edge under the skin at the widest end and gently pulling it back over the shank. Discard the skin. With a sharp knife, score the fat in a diamond pattern about 5mm deep. Put the ham in a large oven pan and surround with verjuice. Press a clove into the centre of each diamond, if desired.

For the glaze, mix all ingredients together in a bowl. Spread glaze thickly over the scored fat, to evenly cover the ham.

Bake for 60 minutes (whole ham) or 45-60 minutes (half ham), basting at regular intervals until glaze has caramelised to a golden brown. Add a splash of water to the pan if the liquid dries out. Remove to rest for 10 minutes before slicing

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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