Ingredients
- 1 leg of ham (7-9kg)
- 2 oranges, zest and juice
- 200g brown sugar
- 100ml honey
- 2 tbsp dijon mustard
- Cloves
Method
Preheat oven to 180°C. Gently run your fingers along the outer edge of the skin on the top of the leg of ham. You will find that you can gently peel away the skin leaving a lovely layer of fat. Cut around the hock and leave the skin intact the last 4-5 inches. Wrap the skin and store in the fridge and use this to cover any left over ham.
Gently score the top of the leg in a diamond pattern about 1 inch apart. Try not to cut through the layer of fat. If you cut too deep the fat will melt during baking.
Place a clove in each diamond and place on a large roasting tray that has been lined with foil & baking paper. Zest the oranges in long stripes. Mix together the zest, juice, honey, brown sugar and mustard, Brush the ham with the glaze & place in the oven. Pour 1 cup of water in the base of the roasting pan. After 15-20 minutes, brush with more glaze. Continue to baste the ham every 10-15 minutes for about 1 hour until golden brown. Carefully remove the ham from the oven and decorate with fresh herbs & ribbon. Bring the remaining glaze to the boil & serve in a jug. Serve with roasted vegetables, or lightly roasted baby tomatoes & caramelised shallots.
We found this beautiful recipe while browsing in Wheel&Barrow, Christmas is near, can't wait to try this one out!
