1 whole cooked ham, (our ham was 6 kilograms)
whole cloves for studding the ham
2 cups orange juice
1 cup orange marmalade
1 cup packed brown sugar
½ cup hoisin sauce
juice 2 lemons
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 tablespoon ground ginger
Remove the ham from the fridge 2 hours before cooking.
Preheat the oven to 160°C.
Glaze: Place all the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes then cool. The glaze can be made several days ahead.
Ham: Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.
Lightly score the fat in a diamond pattern and stud all over with the cloves.
Place the ham in a large foil-lined baking dish and pour over the glaze.
Cook for 1½ hours, basting every 15 minutes until golden. Turn the dish several times for even colouring.
Allow to cool for 20 minutes before carefully lifting onto a serving platter.
To serve: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.
Christmas Menu: Serve alongside a Miso, Mirin and Spring Onion Baked Salmon. Herb-Crusted Fillet of Beef with Cherry Mostada or a Duck and Orange Salad with Smoky Orange Dressing for mains. Roasted Cherry Tomatoes with Mozzarella and Herb Dressing, Mixed Green Vegetable Salad with Sesame Yoghurt Dressing, Three Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.