Orange, Clove & Ginger Leg of Ham
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 50 minutes
- 5.5kg/12lb. cooked and cured leg of ham (we will just be heating it as they are fully cooked)
- 3/4 cup/185ml/6.5flozs orange juice (juice of about 3 oranges)
- 1/4 cup/80g/2.8ozs honey
- 2 teaspoons finely grated ginger
- 2 teaspoons marmalade
- 1 teaspoon mustard
- 1 orange, thinly sliced
- 2 cloves, ground plus more for studding
Step 1 - Preheat oven to 240C/474F. In a saucepan mix the orange juice, honey, ginger, marmalade, mustard and ground cloves. Heat for a couple of minutes, you don't want it too thick and certainly not jam-like. Remove rind from the ham by using a sharp knife just to start the cut and then pull back the rind. It will result in a "fluffy" uneven looking fat rather than smooth fat layer and this allows the glaze to stick beautifully. Cut a diamond shaped pattern and place over a pan of water.
Step 2 - Brush with half of the glaze and roast for 20 minutes. Remove from oven and reduce the heat to 200C/400F and paint the remaining glaze and add orange slices and cloves and bake for another 20 minutes for a 5.5 kilo/12lb ham.