Recipe courtesy of www.sbs.com.au/food
Glazed ham studded with cloves is a traditional Christmas favourite. The addition of bourbon to this classic recipe adds another level of flavour. It’s a great dish to cook at any time, so why wait for Christmas? It tastes just as good cold for lunch and is ideal for a picnic or a big party.
Ingredients
3 kg cooked ham on the bone, cooled
20 whole cloves
4 tbsp orange marmalade
4 tbsp honey
4 tbsp Dijon mustard
100 ml bourbon
Method
Preheat the oven to 160°C.
Cut the rind off the cooked ham, leaving the fat, and place the ham in a roasting tin.
With a sharp knife, score the fat in a diamond pattern, taking care not to cut through the
meat, and stick a clove into the centre of each diamond.
In a bowl, mix the marmalade, honey, mustard and bourbon together and, using a pas-
try brush or palette knife, spread the ham with one-third of the glaze. Bake for 15
minutes, then take the ham out of the oven and spread with half of the remaining glaze.
Return the ham to the oven for another 15 minutes. Remove from the oven, spread with
the remaining glaze and return to the oven for a final 15 minutes.
Remove the ham from the oven and let it rest for 15 minutes before slicing.