Clementine Glazed Roast Ham

Cured, smoked uncooked ham.  Gently simmered until just cooked.  Studded with cloves, covered with dijon mustard and a glaze of clementine, honey, orange marmalade and black pepper.

Buttered baby potatoes, carrots and/or green beans are always good to serve. 

Ingredients (6)

Ham:

1.5 kg smoked boneless ham, tied

1 onion, halved and studded with 2 bay leaves and 2 cloves

1 celery stalk, roughly chopped

1 small carrot, roughly chopped

Ham Coating:

1 TBSP whole cloves

1.5 TBSP dijon mustard (we slather it on)

Ham Glaze:

2 clementines, zest, pulp and juice

1 tsp honey

1 TBSP orange marmalade

1/2 tsp ground black pepper (yes, this much)

Method:

Place ham in a large lidded pan, cover with cold water and bring to a boil.  Turn off heat, drain water and remove all foam from the pan.

Add ham and fresh cold water back to the pan with veges and bay leaf/cloves then bring to a simmer.

Simmer very gently (water barely moving) for 20 mins per 500g of meat, remove ham and cool.  Discard the 'stock,' it will be salty and the veges/aromats have given their all.

Line a tin with foil and preheat the oven to 200 celsius.

Remove any rind from the ham and score the fat in a diamond pattern.  Add a clove in each X of the scored fat.  Smear on mustard.

Heat the glaze until liquid (a minute or so) and pour it over the ham, 

Oven bake for 10 minutes, remove, baste then back in the oven for 10-15 minutes more.

Remove when glossy and golden, rest and baste with cooking juices.

You might also like my Roast Chicken:

Roast Chicken with Insider Tips