Amazing Glazed Ham
Servings 12 people
Ingredients
- 4 kg leg of ham on the bone
- 1 small handful cloves
- 1 jar orange marmalade approx 500g / 1lb
- 4 stalks rosemary
- 10 stalks rosemary for decoration (optional)
Instructions
- Preheat your oven to 200C (400F). Remove rosemary leaves from the 4 stalks, leaving the other rosemary whole.
- With a sharp knife, carefully cut away the tough skin from the top side of the ham, leaving as much luscious fat as you can.
- Cut the ham in a diagonal pattern with cuts about 1 inch apart to score it. Make sure you cut through the fat and just into the flesh.
- Press one clove into the centre of each diamond.
- Place ham in a baking tray, surrounding with the extra rosemary (if using). Bake for 20 minutes.
- Meanwhile, heat the marmalade and rosemary leaves in a small saucepan unit it simmers. Remove from the heat.
- After the ham has been in for 20 minutes, pour 1/2 the glaze over the top, spreading it evenly with a pastry brush, spoon or a little branch of rosemary.
- Return to the oven, turning so the front goes to the back for another 20 minutes.
- Smear over the remaining glaze using the method in step 7.
- Bake for another 20 minutes, remembering to turn again.
- After the ham has been in for 1 hour, remove and baste by scooping the juices from the bottom of the pan and drizzling over the top.
- Bake for another 20 minutes, remembering to turn again.
- After the ham has been in for 1 hour 20minutes it should be done. You’re looking for it to be lovely and deeply caramelised on top. If not, continue to base and check every 10 minutes until well coloured.
- Serve hot or at room temperature.