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.
Recipe Video
Ingredients
- 275 g jar jellied cranberry sauce
- 2 teaspoons grated orange rind
- 3 tablespoons DYC Cider Vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup brown sugar
- 1 cup thawed whole cranberries
- Whole cloves
- 1 cooked ham about 8.5kg
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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.
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2
Mix in the orange rind, vinegar, mustard and brown sugar.
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3
Spoon some of the mixture onto the prepared ham and brush over to completely cover the ham fat.
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4
Pierce the cranberry skins with the point of a knife and push a whole clove through the fruit.
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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.
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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.
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7
When ready to serve the ham, heat the remaining glaze and serve as an accompaniment.
