Method
Preheat oven to 220°C conventional or 200°C fan forced.
Combine orange juice, mustard and brown Sugar to form a glaze.
Remove the plastic bag from the ham. Loosen the rind around the edges of the ham with a small sharp knife, and using a larger long bladed knife, remove rind in one large piece. Score the fat diagonally at 2cm intervals and form a diamond pattern. Place the ham into a large dish with the glaze and allow to stand in the refrigerator for 2 hours. Turn twice to ensure the whole ham is covered in the glaze.
Place ham fat side up onto a roasting rack over a baking tray. Fill base with ¾ cup water.
Brush with glaze and cook for 30-40 minutes or until golden brown. Sprinkle with extra sugar in the last 10 minutes of cooking to achieve a golden brown surface.
Legs of ham are preserved in brine, smoked and fully cooked.
3kg ham provides 10- 15 serves, 45kg ham 12-16 serves, 5kg ham 15 – 20 serves 6 kg 18 -22 serves.
Ingredients
Juice of 1 orange
2 Tbsp Dijon mustard
1/2 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
1 cooked leg ham
1 Tbsp Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
By Chelsea Sugar
Glazed Ham
- See more recipes at: https://www.chelsea.co.nz
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