A Christmas table doesn’t feel as festive without succulent baked ham at the centre. It pulls the feast together like no other dish can. And who doesn’t look forward to eating leftover ham for days? But cooking ham worthy of being at the centre of family tradition can be so daunting, especially when you’re already time-poor this time of year. We make it easy for you in this recipe. Buy pre-cooked ham that’s been smoked or cured from your local butcher (but you may need to put in an order weeks in advance) and finish it off in the oven at home with a delicious glaze. Then you’ll have the juicy, moist, glazed ham you deserve this holiday season.
- Cuisinart 2pc Carving Set
- Ironwood Gourmet Pyramid Carving Board
- Chasseur Roasting Pan 40x26cm
- Roasting rack
- Garlic crusher
- Ladelle Merry Bauble Ham Bag 44x55cm
- Cooked leg ham, approximately 4kg
- 1 cup orange marmalade
- 2 tbsp fresh orange juice
- 2 tbsp dijon mustard
- 1 cup honey
- 2 cloves garlic, crushed
- Salt and cracked black pepper
- Whole cloves, for garnish
- Preheat oven to 180C.
- Add the orange marmalade, fresh orange juice, dijon mustard, honey, and crushed garlic to a saucepan. Cook over low heat until mixture begins to bubble. Reduce the heat and allow to simmer until mixture becomes a dark, sticky glaze. Set aside.
- Use a sharp knife to remove the rind from the fat. Then score the ham in a diamond pattern. Make long lines across the ham in one direction then repeat in the other direction.
- Place the roasting rack in the Chausser roasting pan and the ham on the rack. Insert a clove at the crossings to follow the diamond pattern.
- Baste ham with the glaze and bake for about half an hour or until golden and caramelised, making sure to continue basting the ham while cooking.
- Once the ham is cooked, place it on the Ironwood carving board. Use the Cuisinart carving fork to hold the ham and the knife to cut slices across the ham.
- Store leftover ham in the Ladelle drawstring ham bag to keep it fresh and ready to eat.