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Greek Glazed Leg Ham

By MiNDFOOD

Greek Glazed Leg Ham

Makes 12 with leftovers

Ingredients

  • 1 x 7kg cooked ham on the bone
  • Whole cloves for decorating
  • 1 cup orange juice
  • ½ cup lemon juice
  • Zest of 1 lemon and 1 orange
  • 1 cinnamon quill
  • ½ cup honey
  • ¼ cup brown sugar
  • ¼ cup orange marmalade
  • ½ tsp ground cumin
  • 1 tbsp fresh thyme sprigs

Method

  1. Preheat the oven to 180°C (160°C fan forced).
  2. Use a small sharp knife to cut through the rind at the shank end of the ham. Starting at the bottom of the ham, gently lift the rind off by running your fingers between the rind and the fat. When you reach the scored shank end, gently pull the rind back in one piece.
  3. Score the fat in a shallow diamond pattern and press a clove into the centre of each diamond.
  4. Place the ham on a rack in a large roasting dish. Cover the shank with foil. Pour 1 to 2 cups of water into the dish.
  5. To make the glaze, place orange juice, lemon juice, zest and cinnamon quill in a small saucepan. Bring to the boil over medium heat then continue to boil until it has reduced by half. Add the honey, brown sugar, marmalade, cumin and thyme to the saucepan. Bring to the boil then simmer for 2 to 3 minutes or until the mixture is slightly syrupy. Brush some of the glaze over the ham. Bake in the oven for 1 hour or until golden, brushing frequently with the extra glaze.
  6. Place onto a large platter, remove foil and decorate the shank end if desired.

Smart Tip

To store leftover glazed ham, keep it in a ham bag or wrap it in a clean, damp tea towel before refrigerating. Wash the bag or tea towel every few days with a splash of vinegar in the water.

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