Maple, Mustard & Orange Glazed Ham
Try something new this festive season with Our Maple, Mustard and Orange Glazed Ham, which is a fresh twist on the traditional festive favourite.
Recipe Tip If you need a break from leftover ham, keep in the freezer in an airtight container for a later date.
Ingredients
- 1/4 cup orange juice
- 4.5 kilograms half leg ham, skin on
- 1 packets salad greens
- 1/2 cup maple syrup
- 1 teaspoons finely grated orange zest
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons english mustard
- 20 cloves
- 1/4 cup orange juice
- 4.5 kilograms half leg ham, skin on
- 1 packets salad greens
- 1/2 cup maple syrup
- 1 teaspoons finely grated orange zest
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons english mustard
- 20 cloves
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 5Place juice, orange zest, maple syrup, sugar and mustard in a medium-sized saucepan over a high heat and whisk to combine. Bring to a boil and cook for 5 minutes until thickened, stirring occasionally.
- Step 3 of 5Remove skin from the ham by pushing your fingers in between the meat and the skin, leaving a generous covering of fat on the meat. Pull skin back as you continue to work over the meat. Cut off at the bone and discard. Score fat diagonally and stud each diamond with cloves.
- Step 4 of 5Place ham onto the lined baking tray and brush liberally with glaze. Bake for 25 minutes, brush with remaining glaze and return to the oven for another 20 to 30 minutes until golden brown.
- Step 5 of 5Transfer ham to a serving platter and decorate with salad greens. Can be served hot or cold.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 5Place juice, orange zest, maple syrup, sugar and mustard in a medium-sized saucepan over a high heat and whisk to combine. Bring to a boil and cook for 5 minutes until thickened, stirring occasionally.
- Step 3 of 5Remove skin from the ham by pushing your fingers in between the meat and the skin, leaving a generous covering of fat on the meat. Pull skin back as you continue to work over the meat. Cut off at the bone and discard. Score fat diagonally and stud each diamond with cloves.
- Step 4 of 5Place ham onto the lined baking tray and brush liberally with glaze. Bake for 25 minutes, brush with remaining glaze and return to the oven for another 20 to 30 minutes until golden brown.
- Step 5 of 5Transfer ham to a serving platter and decorate with salad greens. Can be served hot or cold.
Nutrition per serving
1740 Kilojoules
Protein40 grams
Fat26 grams
Carbs7 grams
Sugars8 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 5Place juice, orange zest, maple syrup, sugar and mustard in a medium-sized saucepan over a high heat and whisk to combine. Bring to a boil and cook for 5 minutes until thickened, stirring occasionally.
- Step 3 of 5Remove skin from the ham by pushing your fingers in between the meat and the skin, leaving a generous covering of fat on the meat. Pull skin back as you continue to work over the meat. Cut off at the bone and discard. Score fat diagonally and stud each diamond with cloves.
- Step 4 of 5Place ham onto the lined baking tray and brush liberally with glaze. Bake for 25 minutes, brush with remaining glaze and return to the oven for another 20 to 30 minutes until golden brown.
- Step 5 of 5Transfer ham to a serving platter and decorate with salad greens. Can be served hot or cold.