Orange and mustard Glazed Ham

• porsi: Serves 12-14, with lefto

Bahan-bahan

1 x 5kg ham joint

Ginger beer

1 orange, sliced

3 sprigs of rosemary

5 whole black peppercorns

Cloves, for stuffing

For the glaze:

100g brown sugar

1 large garlic clove, crushed

Zest of 3 oranges

1 tbsp orange juice

1½ tbsp Dijon mustard

Petunjuk

1 Place the ham in a large pot and cover with ginger beer. Add the orange wedges, rosemary and peppercorns.

2 Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until completely cooked through.

3 Preheat the Oven to 180°C/160°C/fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool to room temperature. At this point, you can refrigerate the ham overnight.

4 Remove the ham from the fridge and allow to sit at room temperature for one hour.

5 Place the ham in a roasting tin and use a small sharp knife to strip off the skin. leaving a thin layer of fat attached to the meat.

6 Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves.

7 In a bowl, mix together the glaze ingredients and stir until well combined. Brush thickly over the ham.

8 Bake the ham for 40-45 minutes until golden brown; every 20 minutes, baste the ham with the glaze.

9 Turn the heat up to 220°C/200°C fan/gas mark 7 and cook for a final 20 minutes without opening the oven.

10 Remove from the oven and allow to rest for at least 20 minutes before serving.