Baked Ham with Marmalade Horseradish Glaze RecipeOrigin: America Period: Traditional |
Ingredients:
1 fully cooked bone-in smoked ham (about 8kg), at room temperature 
Baked Ham with Marmalade Horseradish Glaze Preparation:Method:Remove any rind from the ham and trim the fat to 6mm depth. Using a sharp knife score the ham in a diamond pattern then press 1 whole clove into the centre of each diamond. Place the meat, fat side uppermost, on a rack set in a large roasting pan. Pour the water into the base of the pan then transfer to an oven pre-heated to 160°C and roast for 90 minutes. In the meantime, blend the marmalade, horseradish and sugar in a bowl. When the ham is done remove the ham from the oven and discard the pan juices. Return the ham to the roasting pan then brush the top with 1/3 of the marmalade mix. Return to the oven and roast for a further 10 minutes before basting with the pan juices and thalf the remaining orange glaze. Bake for a further 10 minutes then baste with the pan juices and brush with the remaining orange glaze. Roast for about 20 minutes longer, basting with the pan juices every 5 minutes. Transfer to a warmed serving plate, cover loosely and allow the meat to rest for 15 minutes before serving. The meat can be served hot, warm or cold. |
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