Ingredients
- Leg of cooked ham
- ½ cup of orange juice
- ½ cup of red wine
- 2 tablespoons of Dijon mustard
- 2 tablespoons of black plum jam
- 2 tablespoons of golden syrup
- ½ teaspoon of cinnamon
- ½ cup of soft brown sugar
- Whole cloves
- ½ - 1 cup of soft brown sugar
Method
- Combine the glaze ingredients in a bowl and heat until combined and plum melted.
- Remove the rind off the ham, making sure to leave a layer of fat
- Score the fat with a diamond pattern and place cloves in the centre of each diamond.
- Cover the ham in the glaze mixture and leave overnight. Baste every few hours.
- Pat soft brown sugar over ham.
- Bake the ham in an oven preheated to 180 degrees C until warm through and the glaze starts to brown.
- Left over ham can stay on the bone, in the fridge. Cover with a damp tea towel and change the tea towel every day or 2nd day.
- Variations: marmalade jam, orange zest, English mustard, etc.
