Christmas Spice Glazed Ham

Name: Christmas Spice Glazed Ham
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 20–30
Cuisine: Australian
Ingredients: 1 tbsp Gewürzhaus Christmas Cake &amp; Pudding Spice; ¾ cup (200g) orange marmalade; ⅓ cup (40g) brown sugar; 1 tbsp Dijon mustard; 4 tbsp orange juice; 2 tbsp sweet chilli sauce; 6-7 kg leg of ham; 1 jar Gewürzhaus Whole Cloves; 1 cup of water; ½ cup of orange juice

Medium

1.5hrs

25-30

Gluten Free

Christmas Spice Glazed Ham

Cuisine

Australian

Servings

20–30

Prep Time

20 minutes

Cook Time

1 hour 5 minutes

Ingredients

For the glaze:

1 tbsp Gewürzhaus Christmas Cake & Pudding Spice
¾ cup (200g) orange marmalade
⅓ cup (40g) brown sugar
1 tbsp Dijon mustard
4 tbsp orange juice
2 tbsp sweet chilli sauce

For the ham:

6-7 kg leg of ham
1 jar Gewürzhaus Whole Cloves
1 cup of water
½ cup of orange juice

Directions

Preheat oven to 160°C conventional.
To make the glaze, place a small saucepan over low heat and add the Christmas Cake and Pudding Spice, orange marmalade, brown sugar, Dijon mustard, orange juice, and sweet chilli sauce to it. Mix well and keep stirring until the marmalade has dissolved and the mix is well combined. Set aside.
To prepare the ham, remove its rind by cutting around the ham hock using a small, sharp knife. Run your fingers under the rind, then gently peel it back from the end opposite the hock and discard.
With the same knife, score the fat in a crisscross fashion. Stud the center of each diamond with a clove.
Transfer the ham onto a wire rack suspended over a large, deep baking tray. Add the water and orange juice to the bottom of the tray, this will prevent the glaze from burning as it drips down the ham during the roasting and basting process.
Brush the ham with the glaze prepared earlier, making sure the ham is well coated.
Place it into the preheated oven and bake for 1 ½ hours, basting with glaze every 10-15 minutes until golden and caramelised.
To serve, cut the ham into thin slices. Serve warm or cold.

Comments

I used the advent calendar spice blend for this recipe. It was absolutely delicious served with salad, seasoned roast vegetables or a sneaky slice straight from the fridge.