Berkshire ham studded with cloves then glazed with Beerenberg’s blood orange marmalade and mustard.
1 hour - Serves 8 to 12
- 1 Berkshire ham
- 1 packet cloves
- 2 oranges
- 1 jar seeded mustard
- 1 jar blood orange marmalade
1. MAKE THE GLAZE Set oven to 180ºC. Add juice from 2 oranges, seeded mustard and blood orange marmalade to a bowl. Whisk to combine.
2. PREPARE THE HAM (SEE INSTRUCTIONAL VIDEO) Run a sharp knife to cut around the shank of the ham. Next, run the knife from the top of the ham down to the shank (if your ham doesn’t have a shank, see notes) to create an opening. Using your fingers, gently separate skin from fat. Remove and discard skin.
3. SCORE THE HAM Run knife over fat to lightly score all over in a diamond pattern. Stud the diamonds with cloves.
4. GLAZE THE HAM Place ham in a roasting dish (cover the shank with foil). Brush ham with a layer of glaze (or spoon over). Roast in oven for 1 hour, remove every 15 minutes to apply another layer of glaze. Set ham aside for 20 minutes to rest before carving.
NOTES: If your ham doesn’t have a shank, simply run the knife from the top of the ham to the bottom to create an opening. We used a lined roasting dish with a rack. Pour water into the bottom of the roasting dish to prevent the glaze from burning.