This spicy and decadent ham will have everyone asking for more.
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4.5 – 5kg Borrowdale half leg ham on the bone
¾ cup orange juice
½ tsp nutmeg
1 cup honey
1 cup orange marmalade, sieved
¼ cup grand marnier or whisky
60 cloves to stud the ham
Roasted vegetables and mustard to serve
Pre-heat oven to 170°C.
Using a sharp knife, remove the rind (skin from the ham) carefully to expose the fat.
Score the fat into diamonds and stud the ham with cloves.
Combine the orange juice, nutmeg, honey, orange marmalade and grand marnier into a small saucepan and heat over a low heat until ingredients have dissolved and continue to simmer until liquid is reduced by half.
Place ham into a large baking dish and brush with the glaze.
Bake ham in the pre-heated oven at 170°C for 1 hour, basting frequently.
Serve hot with festive roasted vegetables and red currants.
Note: mustard or chopped herbs may also be added to the glaze for Christmas.