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Categories:
ham whole cloves brown sugar freshly squeezed orange juice brandy orange marmalade wholegrain mustard red onions
Viewed: 31 - Published at: 5 years agoIngredients
- 1 None ham leg on the bone
- None None whole cloves
- 1/2 cup brown sugar
- 1/3 cup freshly squeezed orange juice
- 1/4 cup brandy
- 1 cup orange marmalade
- 2 tsp wholegrain mustard
- 2 None red onions, cut into wedges
Method
- Calculate the cooking time by allowing 22 -28 mins per 1 lb of ham. Preheat the oven to 325°F.
- Slip clean fingers under the ham's skin to separate it from the fat layer. Slowly run your hand under the skin, peeling it away to expose a smooth layer of fat. Discard the skin.
- Use a sharp knife to score a diamond pattern into the fat. Press a clove into the center of each diamond, then place the ham in a large roasting pan and roast for the calculated length of time. Note: ham is done cooking when the internal temperature reaches 160°F.
- Combine sugar, orange juice, brandy, marmalade and mustard in a small saucepan and heat gently until simmering. Simmer for 2 mins, then remove from heat (the glaze can be made a day ahead).
- With 1 hour of cooking time remaining, remove pan from oven, tuck onion wedges around ham and liberally brush ham with glaze. Return to oven. Repeat glazing at regular intervals, using remaining glaze and also spooning up the rich pan drippings to drizzle over both ham and onions.
- Slice the ham and serve, warm or cold, with the sweet, sticky roasted onion wedges.
