Coming from a culture where glazed ham wasn’t traditional fare, I vividly remember my inaugural attempt at transforming a ham into a glistening masterpiece. Opting for what seemed to be a very popular classic at the time: Marmalade glazed ham. Not having any cooking experience, or being much of a marmalade man, the idea didn’t seem that appealing but I persevered and was pleasantly surprised by the result.
The sweet, citrusy aroma certainly created that first-time charm and opened the doors to this unexpected new tradition in our kitchen. Over the years, I’ve tried many different glazes and this recipe, whilst a variation from the original, is a twist on a classic crowd-pleaser.
Fruity Marmalade Glazed Ham
What you'll need
- 8kg Traditional Ham On Bone
- 1 cup Orange Marmalade (Bonne Maman)
- 1 cup Apricot Jam (Bonne Maman)
- ¼ cup Honey
- ½ cup Orange Juice
- 3 Cinnamon Quills
- 2 tbsp Mustard Powder
Instructions
- Remove the ham from the fridge a couple of hours before you glaze your ham. Bringing it to room temperature will reduce the time it needs to re-heat.
- Preheat oven to 200℃
- Place the marmalade, apricot jam, honey, orange juice and cinnamon quills in pot and bring to the boil. Reduce heat and allow to simmer for about 10 minutes. Set aside to keep warm.
- Prepare your ham by removing the skin making sure to keep the fat intact. See Andrew's Top Tips on how to do this like a pro.
- Using a sharp knife, score the fat in a neat diamond pattern and cover the hock with foil.
- Sprinkle the mustard powder onto the fat, patting it gently to evenly cover the surface of the exposed fat. Stud the centre of each diamond with a clove.
- Place the ham on a lighly greased wire rack in a roasting dish. Add 500ml of water to the dish and place in the hot oven.
- Roast for approximately 30 minutes until the fat starts to render. You will notice the mustard powder will have dissolved into the fat by now.
- Carefully remove the tray and brush generously with a coating of warm glaze. It's really important that both the ham and glaze are warm to ensure the glaze is absorbed and adheres to the meat.
- Return to the hot oven and repeat every 10-15 minutes until your ham is caramelised and warmed through.
- Remove ham from the oven, discard foil and wrap the end of your ham with a linen napkin and ribbon.
- If serving hot allow to rest for 10 minutes before carving.
- Just before serving, reheat your glaze and apply a final layer for a lustrous finish.
- Garnish with grilled oranges.
Notes
Did you try this?
Please let us know how it turned out for you! Leave a comment below and tag @andrews.choice on Instagram and hashtag it #madewithmeraki