Glazed Christmas Ham
5kg leg of ham
Zest and juice of 1 orange
1 1/2 tsp mustard powder
1 1/2 tsp cinnamon, ground
1/4 tsp allspice, ground
1/4 tsp nutmeg, ground
1/2 cup honey
1/4 maple syrup
Preheat the oven to 150 degrees.
Remove the skin from the top of the leg of ham. Place it in a large baking dish.
Score the fat and down into the meat in a criss cross pattern.
Put the rest of the ingredients (except the cloves) into a small bowl and mix well, trying to get all the lumps out.
Use 2/3rd’s of the marinade to baste the ham on both the end and top scored sides.
Poke the cloves into the crosses where each of the scores meat on the top.
Fill the bottom of the baking dish with water, about 1 1/2 – 2 cm’s deep. This will mix with the marinade that has run down the meat.
Put into the oven and bake for 30mins, then using the remainder of the marinade, baste again.
Return to oven for a further 30-45 mins. If edges of the ham are beginning to blacken, cover them with some aluminium foil.
Remove the ham from the oven, cover it with aluminium foil and let it rest for 15-20 minutes and then slice and serve warm. To serve cold, remove the aluminium foil after those 20 minutes and let cool completely.
Store wrapped in a wet tea towel, in a ham bag.