Eva's Baked Christmas Ham
Ingredients
- whole cloves (for decoration)
- 3/4 cup honey
- 2 oranges , juiced and zested (save 1 orange sliced for decoration)
- 1 lemon, juiced and zested
- 1 cup orange marmalade
- 1 1/2 cup bourbon
- 1/2 cup dijon mustard
- 1 half leg of ham
- 1 1/2 cup brown sugar
Method
- Preheat fan forced oven to 185°C.
- In a large pot add brown sugar, bourbon, honey, marmalade, zest, juice and Dijon mustard and dissolve while bringing to the boil, carefully. Reduce the heat to a mild simmer for 15 minutes. Set aside.
- Remove skin from ham but leaving some on the hock. Score just through the fat about 5mm deep on the diagonal the length of the ham, each cut about 1.5cm apart. Then repeat on the opposite diagonal this should leave you with a diamond shape cut all over the ham. Place a clove in the centre of the diamonds.
- Place ham in a deep baking dish, cover the ham with a generous amount of the pre made sauce then bake for 20 minutes, remove from the oven and add the orange slices.
- Baste with the sauce again rotate the ham and bake for another 20 minutes, baste and rotate the ham two more times cooking for 20 minutes intervals. Remove from the oven and it's ready to serve.
- Keep the rest of the sauce to serve with the ham. Serving roast potatoes, cocktail onions and cherry tomatoes with rosemary. Serve with ham. This can be served hot straight away or do it a day or two ahead of time and serve cold on Christmas Day so it's a little less stressful and the house is not hot.
