If ham is the star of the show at your Christmas Day feast it needs to look and taste outstanding – this will fit the bill perfectly.
1 whole cooked ham, (our ham was 6 kilograms)
2 cups orange juice
1 cup orange marmalade
1 cup packed brown sugar
½ cup hoisin sauce
¼ cup lemon juice
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 tablespoon ground ginger
Remove the ham from the fridge 2 hours before cooking.
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: Preheat the oven to 160°C fan bake.
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.
Place the ham in a large foil-lined baking dish and pour over
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.