Recipe Index

Ingredients

• 10 lb leg ham, ( bone in, skin on)
• 30 Cloves ((for studding the ham, optional - mainly for decorative purposes))
• 2 oranges (, cut into quarters)
• 1 cup water
• 3/4 cup maple syrup ((sub honey))
• 3/4 cup brown sugar (, packed)
• 3 tbsp dijon mustard ((can sub American or other plain mustard))
• 3/4 tsp ground cinnamon
• 1/2 tsp All Spice ( (or nutmeg))

Method

1. Take the ham out of the fridge 1 hour before you plan to bake it.
2. Heat the oven to 320°F with a shelf arranged in the lower third so the ham sits in the centre of the oven.
3. Mix the maple syrup, brown sugar, dijon mustard, ground cinnamon and all spice in a bowl until combined, whisking if needed, to make the glaze.
4. Run a small knife around the bone handle, down each side of the ham and under the rind on the cut face.
5. Work your fingers under the rind on the cut face, running them back and forth to loosen it while you pull the rind back, using the knife on any stubborn patches.
6. Score the fat surface of the ham in 1 in diamonds, cutting about three-quarters of the way into the fat and taking care not to cut the meat.
7. Push a clove into the intersection of each diamond if you want the studded finish.
8. Set the ham in a large baking dish, propping the handle up on the edge of the pan with scrunched foil so the surface sits level for even caramelisation.
9. Squeeze the juice of one orange, four quarters, over the ham and arrange that orange and the remaining orange quarters around it in the dish.
10. Brush or spoon half the glaze over the surface and cut face of the ham, then pour the water into the baking dish and put it in the oven.
11. Bake for 1 1/2 to 2 hours, basting very generously every 30 minutes with the remaining glaze and the pan juices, until the ham is sticky and golden, pressing foil patches onto any spots that brown faster than the rest.
12. Rest the glazed ham for at least 20 minutes before carving, basting it again as the cooling glaze in the pan thickens.
13. Pour the pan juices into a jug, warm them until pourable, thinning with a little water if necessary, and drizzle them sparingly over thin slices of the ham at serving time.

Prep: 30 min · Cook: 120 min · Total: 170 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data