An orange-glazed ham is the next best thing to gifts that you will be wrapping up. Covered from top to bottom with caramelised orange slices, this Christmas ham takes on a unique appearance, as well as a zesty citrus flavour. It even brings the faint scent of barbecue everyone loves.
- 6 kg cooked leg of ham
- 2 small oranges (360 g), halved and sliced
- Whole cloves, to decorate
- ½ cup (170 g) orange marmalade
- ¾ cup (180 ml) orange juice
- ¼ cup (50 g) firmly packed brown sugar
- 2 tsps dijon mustard
- 2 tbsps cointreau or grand marnier
Make a decorative cut through ham rind about 10 cm (4 inch) from the shank end of leg. Make a shallow cut down centre of ham from one end to the other. Place ham on roasting rack or basket, or in a disposable baking dish. Cook ham in heated covered barbecue, using indirect heat, following manufacturer’s instructions, 45 mins or until skin begins to split. Remove from barbecue; cool 15 mins.
To make orange glaze; stir ingredients in a small saucepan over low heat until marmalade melts.
Peel skin away from ham carefully, leaving shank end intact; discard skin. Do not cut through surface of top fat or fat will spread during cooking.
Position orange slices in a decorative pattern on ham, securing with toothpicks; push cloves into slices. Wrap shank in foil; brush ham with orange glaze.
Cook ham in covered barbecue, using indirect heat, following manufacturer’s instructions, brushing occasionally with glaze, 1 hr or until orange slices are lightly caramelised and ham is heated through.
TIP The glaze can be made ahead of time.