It isn’t Easter without ham, and the mustard orange glaze is particularly tasty.
1 4 – 4.5kg cooked smoked ham
11/2 cups glaze
2tbsp whole cloves
Mix together ¾ cup Dijon mustard, 1 cup of light brown sugar and the juice and grated zest of 1 orange in a bowl.
- Preheat oven to 160°C and remove ham from the refrigerator, so it comes up to room temperature. Trim the ham, removing any skin and use a sharp knife to create a diagonal crosshatch pattern through the fat. Insert cloves into the ham at the intersections of the cuts.
- Place a rack in a roasting pan and pour a centimetre of water into the bottom of the pan. Put the ham on the roasting rack, flat side down and place in the oven to roast. Roast for about two and a half hours or approximately 15 minutes per half a kilo until a thermometer registers 55°C when inserted into the thickest part of the ham.
- Turn up the oven to 220°C and pour half of the glaze over the ham, brushing to coat. Top up the water in the bottom of the pan if needed. Roast the ham, basting every 10 minutes with the rest of the glaze until glossy and brown, approximately another 45 minutes.