INGREDIENTS
4 - 5 kg / 8 - 10 lb leg ham, bone in, skin on (Note 1)
Cloves (for studding the ham)
2 oranges , cut into quarters
1 cup water
GLAZE
3/4 cup maple syrup, real (not artificial) (or substitute with honey)
3/4 cup brown sugar, packed
3 tbsp dijon mustard
3/4 tsp ground cinnamon
1/2 tsp All Spice (or nutmeg)
METHOD
- Preheat the oven to150C (all oven types).
- Place the Glaze ingredients in a bowl and mix until combined.
- Remove the skin of the ham, ensuring you leave the fat on
- Use a small sharp knife to cut 2.5cm / 1" diamonds across the fat surface of the ham. Avoid cutting into the meat.
Glaze and Baking
- Place the ham in a large baking dish.
- Squeeze the juice of 1 orange over the ham. Then place them along with the remaining orange into the baking dish around the ham.
- Rub/brush a little bit of Glaze on the underside of the ham. Then slather about 2/3 of the remaining Glaze on the top and sides of the ham, including the cut face (save some for basting).
- Insert a clove in the intersection of the cross of each diamond on the surface (optional).
- Pour the water in the baking dish, then place in the oven.
- Bake for 1 1/2 hrs, basting very generously every 30 minutes, or until sticky and golden.
- At the first 30 minutes, slather with remaining glaze, then after that, spoon over pan juices very generously (or dab with brush). Rotate pan if required to brown evenly.
- Allow to rest for at least 15 minutes before serving.
- Baste before serving
