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

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.
Mix in the orange rind, vinegar, mustard and brown sugar.
Spoon some of the mixture onto the prepared ham and brush over to completely cover the ham fat.
Pierce the cranberry skins with the point of a knife and push a whole clove through the fruit.
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.
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.
When ready to serve the ham, heat the remaining glaze and serve as an accompaniment.
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