1 x Harmony Free Range Ham Marinate
30g extra virgin olive oil
1 orange juice& zest
1 lime juice & zest
6g sea salt Glaze
200g brown sugar
80g chardonnay or sherry vinegar
80g ABC Soy sauce (dark soy)
100g Manuka honey
50g Dijon mustard
10 fresh bay leaves
20 cloves Method
Turn on the oven to 180deg c. Make sure that you are prepping the ham from cold. Starting from the bottom of the ham remove the skin leaving as much of the fat on as you can. When you reach the knuckle leave the skin on. Assess the fat on the ham and trim off any excess, you would ideally like a 1cm layer across the ham. Score the ham on the angle with 2cm cubes.
Place the ham on to a roasting tray which is lined with greaseproof paper. In a bowl mix all of the ingredients for the marinate and pour them over the ham rubbing it into the scoring then put the tray in the oven at 180deg for 45mins basting it every 15mins.
In a pot bring all of the ingredients except the honey to a simmer, remove from the heat and then incorporate the honey.
After the ham has been in for 45mins take it out cover it with half of the glaze mixture, return it to the oven for 15mins and repeat the process with the other half of the mixture and cook for a further 15mins.
We are now ready to stud the ham with the cloves, glaze the ham once more with the juices and the in the scoring corners evenly distribute the cloves, ten of which you will pin on the fresh bay leaves. Return to the oven for a further 20mins and then transfer it to a carving board and serve. Chefs notes
The reason for trimming the ham cold is because if the fat is at room temperature you will pull it off when you take off the skin and have an uneven coating on you ham.
For those who do not like the flavor of orange 1cup of pineapple juice cane be substituted in place of 2 oranges and zest.
The key is to baste your ham as much as you can with the juices of the roasting tray to get that wonderful caramel glazed colour. If your oven at home is not fan forced this recipe may take a little longer, just continue checking and basting the ham until it is a dark caramel colour and the gaze is a thick sticky consistency.