Cooking time 30 minutes
1 de-boned shank of ham
1 cup brown sugar
1 tbsp honey
1/2 cup freshly squeezed orange juice
2 tbsp seeded mustard
1 clove of garlic
Salt and pepper
1 Ask your butcher to de-bone the ham, just leaving the shank for easy carving. You should have a lovely bell-shaped result. Remove the skin leaving as much fat on the ham as possible. This is important to give flavour and moisture to the ham.
2 Score the ham diagonally and then score the other way diagonally so you are left with little diamond shapes, which you then stud with cloves.
3 Put all the glaze ingredients into a pot and bring to a simmer. With a pastry brush, baste the ham and cook in a moderate-heat oven for 1 hour, basting with the cooking juices and the extra glaze. Cook until the ham is nice and caramelised and serve with mustard or pineapple relish.
Cook’s notes: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified.
The Carousel thanks Simmone Logue for this recipe.