Baked ham with spiced marmalade glaze (Winter)

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Ingredients

2 thickly sliced oranges
20 – 30 cloves
1 tbsp black pepper corns
2 onions thickly sliced
1 x 4-5 kg raw ham on the bone

Spiced marmalade glaze:
½ jar of good marmalade
2 star anise
4 tbsp dark muscovado sugar
2 tbsp Dijon mustard
2 tsp allspice

Method

1. Heat the oven to 160’c, fan 145’c, gas 3.
2. Put the oranges, 5 cloves, peppercorns and onions in the bottom of a large roasting tin. Pour in water to come up to about 4 cm.
3. Sit the ham on a trivet in the tray then cover the whole thing tightly with a double layer of tin foil.
4. Bake in the oven for 4 hours. Remove and turn the oven upto 220’c, 200’c fan or gas 7.
5. To make the marmalade glaze, put all the ingredients in a pan and heat gently. Add a splash of water if the glaze is too thick, bring it to a simmer and then cool slightly.
6. Carefully remove the skin from the ham, leaving a decent layer of fat. Score the fat and stud all over with cloves.
7. Brush the ham all over with the glaze then put back into the oven for 15 – 20 minutes or until golden brown, brush on more glaze halfway through the cooking process for a deeper and stronger glaze.
8. Let the ham sit for 20 minutes and then carve, serve with apple and cranberry chutney.

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