Baked Ham with Orange and Mustard Glaze
All our ham is already ‘cooked’ (this is what happens during the smoking process) so there’s no need to do anything with it if you don’t want to… but if you do, here’s a lovely glazed baked ham recipe.
Ingredients:
- 1 cooked leg of ham
- Zest and juice of 1 orange
- 2 tablespoons Dijon or grain mustard
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons dried cloves
- Preheat oven to 180°C (or 160°C fan forced).
- Combine grated orange zest, orange juice, mustard, sugar and cinnamon.
- Remove skin from ham and score fat in a diamond shape.
- Press a clove into the centre of each diamond shape.
- Spread glaze over ham.
- Bake for up to 2 hours, basting every 20 minutes.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.
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Thanks guys for an easy ham ordering process this year. Can’t wait to pick up my ham and use this recipe, love the orange, mustard and cinnamon twist to the traditional honey glaze.
‘What would Alison do?’ is the go to line for anything to do with cooking these days! Thanks Alison, this will be perfect for Christmas Day.
Awwww… thank you for the lovely compliment! Best wishes for a Merry Christmas.
Thanks for the recipe, do you heat the glaze in a saucepan prior to spreading over the ham?
Cheers.
Hi Brad, No need to heat the glaze beforehand. Just give all the ingredients a good whisk together and pour over the ham. They’ll combine beautifully as they heat in the oven. Merry Christmas! Cheers, Alison