Easter Ham with Rhubarb Sauce

Ingredients:

1 boneless, fully cooked ham (about 2kg)
450g fresh rhubarb (or substitute thawed, frozen)
250g granulated sugar
80ml orange juice
2 tsp freshly-grated orange zest
3/4 teaspoon mustard powder
1 cinnamon stick

Method:

Place the ham on a rack in a shallow roasting pan and add 125ml water. Cover the pan and meat tightly with aluminium foil then transfer to a cold oven. Set the oven temperature to 165°C and roast for about 50 minutes (25 minutes per 500g).

Meanwhile, combine the rhubarb, sugar, orange juice, orange zest, mustard powder and cinnamon in a large saucepan. Bring the mixture to a boil then reduce the heat to medium and cook, uncovered for about 15 minutes, stirring occasionally to prevent scorching, until thickened.

Remove the cinnamon stick from the rhubarb mixture then take the aluminium foil from the ham. About 15 minutes before the end of the cooking time spoon a small amount of the sauce over the meat.

Take the meat out of the oven, cover with foil and set aside to rest for 10 minutes before carving and serving. Accompany with the remaining rhubarb sauce.

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