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

Serves up to 40

1 whole (8-9kg) smoked ham, cooked on the bone
1 cup thevineco Riesling or Cabernet Sauvignon verjuice

Glaze:
¾ cup Alain Milliat orange marmalade  
¾ cup sugar
2 tbsp Calogiuri fig Vincotto or Vincotto vinegar
3 tbsp Julie Le Clerc balsamic honey mustard

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

Mix all glaze ingredients together and thickly smear over scored fat. Place in the oven and bake for 1 hour, 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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