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Ingredients

8kg cooked leg ham
2 teaspoons whole cloves
3 medium oranges
1 cup honey
2 teaspoons dijon mustard
2 garlic cloves, sliced

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Press a clove into centre of each diamond. Wrap shank end in foil.
Step 2 Cut two 5cm-long strips of orange rind from 1 orange. Juice oranges (you'll need 3/4 cup of juice). Place honey in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 to 7 minutes or until deep golden. Add orange juice, orange rind, mustard and garlic. Increase heat to medium-high. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard orange rind and garlic.
Step 3 Place ham on a wire rack in a roasting pan. Add boiling water to pan until it reaches 2cm up sides of pan. Brush ham with 1/4 of honey mixture. Bake, basting with remaining honey mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve.

Burnt honey and orange glazed ham

How to make Burnt honey and orange glazed ham

Ingredients

Method