millwaterrecipes 44
Ham with Orange & Honey Glaze Ingredients 1 Champagne Ham 1 litre orange juice 300mls quality honey 4 cardamom pods 1 cinnamon quill 1 fresh bay leaf 5gms fresh thyme 20gms Dijon mustard 20-ish whole cloves Method Place all ingredients except cloves, ham & mustard in heavybottomed pot. Bring to the boil, reduce to medium simmer until slightly thickened (around 20 minutes), add in mustard at the last moment. Remove skin from ham, cut away top fat if too excessive. With sharp knife, cut lines into fat around 3cm apart. Cut the other way with the knife, creating diamond shapes. Place a clove into each point of the diamonds. Place ham into oven tray with sides, skin side up, pour glaze on top. Place into pre-heated 170c oven. Every 5 minutes, baste ham well with glaze that runs off. Bake until glaze is very thick (around 30-50 minutes depending on oven). Remove from oven & allow to cool.
This is best glazed the morning it is required. All liquid that runs off can be used on the side as a sauce. It can be glazed the night before and reheated the next day, but it is better to do this fresh, as it with fill the home with Christmas smells. Yummy! Recipe from Facebook/Culinary Lane/ or culinarylane.co.nz
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