Ingredients:
7kg ham
1 large orange
500ml water
60 cloves
275g soft brown sugar
1 tbsp mustard powder
350g golden syrup (dark corn syrup)
1 tsp orange flower water
1 tsp yellow mustard seeds
For the Mustard Cream
2 tbsp Dijon mustard
125g sour cream
120ml double cream
Method:
Remove the rind from the ham (but leave 10cm at the shank end to protect the thinnest part of the ham. Using a sharp knife, trim off the excess fat.
Use a potato peeler to remove the zest of the orange in thin strips then squeeze the juice from the orange.
Arrange the ham on a roasting rack in a deep roasting tin. Pour the water into the tin then add the orange zest and 6 of the cloves. Cover the ham and the tin with foil then transfer to an oven pre-heated to 170°C and roast for 2 hours.
After this time, remove the roasting tin from the oven. Drain the pan juices (reserve 250ml of these) then, using a sharp knife, score across the outside of the ham fat making deeply incised diamond shapes.
Now mix together the sugar, mustard powder, golden syrup and orange flower water to form a thick paste. Spread half this glaze mixture over the ham then return the ham to the oven, increase the temperature to 200°C and roast, uncovered, for 3 minutes.
In the meantime, mix together the reserved orange juice, mustard seeds and the remaining glaze paste. Remove the ham from the oven and brush with a little of this glaze. Now press a clove into each of the diamond patterns cut into the fat. Return to the oven and roast, uncovered, for 1 hour. Brush with the glaze every 10 minutes.
After the final brushing, place any remaining glaze mixture into a pan and stir in the reserved cooking juices. Bring to a boil, stirring constantly, then continue boiling, without stirring for 3 minutes. Take the pan off the heat and set aside. When the ham is done, remove from the oven and set aside to cool.
For the mustard cream, combine the French mustard, sour cream, and cream in a bowl and stir to combine. Cover and set aside for 1 hour.
After this time, slice the ham. Serve warm or cold with the glaze sauce and the mustard cream.
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