Cranberry and Orange Ham Glaze
TO PREPARE THE HAM FOR GLAZING . Decide where your ham will be easiest to start lifting the rind. . If your ham has a shank on it, this may be the best place to start. . Use a small, sharp knife to start the lift of the rind from the fat. . Gently push your fingers between the rind and the fat, moving your fingers to separate the rind from the fat. . Cut the rind around the shank then lift the rind from the ham and discard. . Using a clean ruler, cut diagonal lines a ruler width apart, about 5mm deep into the ham fat. Try not to cut into the ham flesh. . Glaze the ham.275g jar jellied cranberry sauce
2 teaspoons grated orange rind
3 tablespoons DYC Cider Vinegar
2 tablespoons Dijon mustard
¼ cup brown sugar
1 cup thawed whole cranberries
Whole cloves
1 cooked ham about 8.5kg
1
Place the cranberry sauce in a saucepan or bowl and heat until the sauce is soft enough to mix in the ingredients. This takes about 1minute 20 seconds on high in the microwave.
2
Mix in the orange rind, vinegar, mustard and brown sugar.
3
Spoon some of the mixture onto the prepared ham and brush over to completely cover the ham fat.
4
Pierce the cranberry skins with the point of a knife and push a whole clove through the fruit.
5
Push the cloved cranberries into the ham surface where the cut lines intersect. To serve the glazed ham hot, bake at 160 degrees C allowing 10 minutes per 500g.
6
To glaze the ham and serve cold, bake at 180 degrees C for 30 to 45 minutes, turning the ham half way through cooking. Cook until lightly golden, taking care the cranberries don’t burn.
7
When ready to serve the ham, heat the remaining glaze and serve as an accompaniment.
