What you’ll need

Serves 20

  • 7kg leg or shoulder of ham, on the bone
  • 170g (1/2 cup) orange marmalade
  • 100g (1/2 cup, firmly packed) brown sugar
  • 95g (1/3 cup) Masterfoods wholegrain mustard

The easy bit

  1. Preheat oven to 160°C. Place an oven shelf in the lowest position and remove all the other shelves. Use a small, sharp knife to cut around the ham shank in a zigzag pattern, about 10cm from the end. Run a knife around the edge of the ham. Gently lift rind off in one piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern.
  2. Add a small amount of water to a large roasting pan. Place the ham on a wire rack in the pan.
  3. Combine the marmalade and sugar in a saucepan. Stir over low heat for 2-3 minutes or until marmalade melts. Remove from heat and stir in mustard.
  4. Brush ham with half the marmalade glaze to evenly coat. Bake for 1 hour 20 minutes or until warmed through and light golden.
  5. Increase temperature to 180°C. Spoon remaining glaze over ham and bake for a further 10-15 minutes or until golden and caramelised. Transfer to a tray and cover loosely with foil. Set aside for 15 minutes to rest before carving.
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