Maple Glazed Ham

Step 1

Take ham out of fridge 1 hour prior.

Step 2

Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).

Step 3

Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.

Step 4

Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)

Step 5

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.

Step 6

Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.

Step 7

Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Step 8

Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (more even browning).

Step 9

Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.

Step 10

Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)

Step 11

Pour the water in the baking dish, then place in the oven.

Step 12

Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

Step 13

Use foil patches to protect bits that brown faster than others - press on lightly, caramelisation won't peel off with the foil.

Step 14

Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving - as the glaze in the pan cools, it thickens which means it "paints" the ham even better - but be sure to save pan juices for drizzling.

Step 15

Sauce: Use pan juices as the sauce - it's loaded with flavour. Drizzle sparingly as the glaze flavour is intense! Note juices need to be warm for drizzling, it thickens when cooled. Thin slightly with water if required.

Step 16

Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!

Step 17

Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices - it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)

Step 18

Leftovers: See list in post for recipe using leftover ham and ham bone!