A simple glaze that colours nicely. This way of scoring the fat and studding with cloves is used by Australian chef and food writer Karen Martini, and I love it. It’s an interesting change from the traditional diamond pattern.
Ingredients
| 1 | Ham on the bone, large (Main) |
| ½ cup | Orange marmalade (Main) |
| 25 g | Dried whole cloves |
| 1 cup | Soft brown sugar |
| 2 tsp | Dijon mustard |
| ¼ cup | Cider, or apple cider vinegar |
Pickled cherries
| 400 g | Fresh cherries, pitted (Main) |
| 2 | Shallots, very finely sliced |
| ¾ cup | Red wine vinegar |
| ¼ cup | Water |
| ¾ cup | Raw sugar |
| 1 | Bay leaf |
| 1 Tbsp | Flaky sea salt |
| 1 piece | Orange peel |
| 2 pinches | freshly ground black pepper |
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Directions
- Heat the oven to 160C. Line the base and sides of a large roasting dish with foil or baking paper.
- To remove the skin from the ham, carefully cut around the skin at the shank end, leaving about 6cm on the bone. Slide your fingers under the skin to loosen it, leaving a good coating of fat. Make long vertical cuts at close intervals. Stud with cloves in straight lines across the ham fat.
- Place ham in the prepared dish and wrap the exposed shank bone with a piece of baking paper and tie to secure with kitchen string.
- Place the marmalade, sugar, mustard and cider or vinegar in a small saucepan and stir over medium heat until the sugar dissolves and the marmalade melts. Simmer until the glaze has thickened slightly. If the glaze is not caramelising, turn on the grill, but keep a watchful eye out.
- Brush or spoon half the glaze over the ham. Place in the oven and bake. For hot ham, you'll need 15-20 minutes per kilo. For a cold-glazed ham, cook it at 180C for 30-45 minutes, or until caramelised on top. Baste with remaining glaze during baking.
- Serve hot or cold with pickled cherries on the side.
- To make the pickled cherries, place all ingredients except the cherries in a stainless steel saucepan and set over a low heat. Cook gently until the sugar dissolves, then bring to a good simmer. Add the cherries and cook for about five minutes, until slightly syrupy. Remove from the heat and transfer to a bowl to chill. Once cold, cover and keep in the fridge. Best left to infuse for 24 hours before serving.
