Orange Hoisin Glazed Ham
Forget that old glazed ham at Christmas, because Orange Hoisin Glazed Ham will make any family lunch or dinner one to remember.
Ingredients
- 1/2 cup hoisin sauce
- 1/4 cup liquid honey
- 1/4 cup rosemary stalks, roughly chopped
- 2 tablespoons ginger
- 1/2 cup orange juice
- 1 orange, zest
- 4.5 kilograms half leg ham, skin on
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup hoisin sauce
- 1/4 cup liquid honey
- 1/4 cup rosemary stalks, roughly chopped
- 2 tablespoons ginger
- 1/2 cup orange juice
- 1 orange, zest
- 4.5 kilograms half leg ham, skin on
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- Step 1 of 6Preheat an oven to 170°C (150°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Remove skin from ham by pushing your fingers in between the meat and the skin, leave a generous covering of fat on the meat. Pull the skin back as you continue to work over the meat. Cut off at the bone and discard. Score fat diagonally to create diamond shapes.
- Step 3 of 6Place ham on the lined baking tray and bake for 20 minutes.
- Step 4 of 6Meanwhile, to make the glaze, in a small saucepan add the hoisin sauce, soy sauce, honey, brown sugar, orange zest, juice and one stalk of the rosemary and ginger. Slowly bring to a simmer for 5 minutes.
- Step 5 of 6Remove the ham from the oven and pour over glaze. Then decorate with star anise over the top. Bake for a further 20 minutes, brush glaze over the top of the ham and return to the oven for another 30 minutes, or until golden, brown and sticky. Place the orange wedges around the ham with the remaining rosemary to serve.
- Step 6 of 6Remove and enjoy at room temperature.
Method
- Step 1 of 6Preheat an oven to 170°C (150°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Remove skin from ham by pushing your fingers in between the meat and the skin, leave a generous covering of fat on the meat. Pull the skin back as you continue to work over the meat. Cut off at the bone and discard. Score fat diagonally to create diamond shapes.
- Step 3 of 6Place ham on the lined baking tray and bake for 20 minutes.
- Step 4 of 6Meanwhile, to make the glaze, in a small saucepan add the hoisin sauce, soy sauce, honey, brown sugar, orange zest, juice and one stalk of the rosemary and ginger. Slowly bring to a simmer for 5 minutes.
- Step 5 of 6Remove the ham from the oven and pour over glaze. Then decorate with star anise over the top. Bake for a further 20 minutes, brush glaze over the top of the ham and return to the oven for another 30 minutes, or until golden, brown and sticky. Place the orange wedges around the ham with the remaining rosemary to serve.
- Step 6 of 6Remove and enjoy at room temperature.
Nutrition per serving
2581 Kilojoules
Protein64 grams
Fat33 grams
Carbs15 grams
Sugars14 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat an oven to 170°C (150°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Remove skin from ham by pushing your fingers in between the meat and the skin, leave a generous covering of fat on the meat. Pull the skin back as you continue to work over the meat. Cut off at the bone and discard. Score fat diagonally to create diamond shapes.
- Step 3 of 6Place ham on the lined baking tray and bake for 20 minutes.
- Step 4 of 6Meanwhile, to make the glaze, in a small saucepan add the hoisin sauce, soy sauce, honey, brown sugar, orange zest, juice and one stalk of the rosemary and ginger. Slowly bring to a simmer for 5 minutes.
- Step 5 of 6Remove the ham from the oven and pour over glaze. Then decorate with star anise over the top. Bake for a further 20 minutes, brush glaze over the top of the ham and return to the oven for another 30 minutes, or until golden, brown and sticky. Place the orange wedges around the ham with the remaining rosemary to serve.
- Step 6 of 6Remove and enjoy at room temperature.