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Harissa & Orange Ham Glaze

Harissa & Orange Ham Glaze

Recipe by Julie Le Clerc

Harissa & Orange Ham Glaze

Serves up to 20.

7-9kg cooked leg of ham on the bone
jar of Can Bech orange marmalade  or Sabato Sicilian orange marmalade
1/3 cup Julie Le Clerc harissa
Finely grated zest of 1 orange
¼ cup whiskey (optional) or orange juice

Preheat oven to 180°C.

Carefully remove the rind (skin) from the ham, taking care to leave a good layer of fat. Use a small sharp knife to score the fat with lines, or 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).

Place the marmalade, harissa, orange zest and whiskey or juice in a small saucepan over low heat, stirring to combine until marmalade has melted and just starts to bubble. Place the ham in a large oven pan and fill the pan with enough water to just cover the base. Spread half the glaze over the ham fat to completely cover. Bake the ham for 1 hour 20 minutes, 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. Try served alongside a Red Rice Salad .

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 refrigerator for too long for any given time. After glazing and serving, cover loosely with baking paper (not plastic wrap, as this makes the ham deteriorate more quickly), 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 resoak 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 refrigerator, as near the door is not as cold due to the door opening regularly. Place ham separately from raw products. Consume within two weeks.


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