Enjoy this twist on a classic, pairing Aperol and Prosecco with orange marmalade for a sweet sticky ham glaze.
½ cup orange marmalade
1 cup honey
¼ cup firmly packed brown sugar
½ cup Aperol
2 cups Prosecco
½ cup orange juice
1 tbsp Dijon mustard
3 fresh bay leaves
2 tbsp red wine vinegar
1 x 6-7kg ham leg
5 small oranges, peeled, thinly sliced and patted dry
- For the glaze, combine the marmalade, honey, sugar, aperol, prosecco, orange juice, mustard and bay leaves in a large saucepan over medium heat and bring to the boil, stirring to combine. Reduce heat to medium low and cook, stirring occasionally for 25 minutes or until syrupy. Add vinegar and stir to combine.
- Preheat oven to 200°C (180°C fan forced). Lightly grease a large wire roasting rack and place in a deep-sided roasting pan lined with two layers of aluminium foil. Use a knife to score the skin around the sides and hock of the ham. Use your fingers to gently remove the rind, trimming excess fat. Wrap the ham hock in non-stick baking paper then aluminium foil.
- Half the glaze, setting some aside to serve. Place the ham on the rack and brush with a little glaze. Arrange the orange slices over the ham, overlapping slightly. Place ham in the oven and roast for 15 minutes to dry out the oranges. Carefully brush the ham with glaze and continue to roast for 40 minutes, brushing with glaze every 15 minutes, until golden and oranges are caramelised. Serve ham with reserved glaze.
- Make sure to pat your orange slices dry before placing on the ham. This will help them stick to the glaze and ham. You can secure a few oranges with toothpicks if they start to move during roasting; remove before serving.
- You can roast and glaze the ham a day ahead. Before serving, warm your extra glaze and brush over the ham.