Glazed Ham with Rhubarb Conserve RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 fully cooked ham (about 2.8kg)
Glazed Ham with Rhubarb Conserve Preparation:Method:Remove any rind from the ham then score the fat layer in a diamond pattern and stick a clove in the centre of each resultant diamond. Transfer the ham to a rack placed in a bakind dish then set aside as you prepare the glaze. Combine the orange juice, brown sugar, mustard and hoeny in a small pan over medium heat. Bring to a simmer, stirring occasionally, until the mixture has thickened. Brush the top of the ham with the glaze, transfer to an oven pre-eated to 190°C and bake for 10 minutes. Glaze again and bake for a further 10 minutes. Repeat this process twice more, or until the ham reaches an internal temperature of 60°C and is cooked through. Remove from the oven and allow to rest for 5 minutes before carving. Serve with the Rhubarb Conserve. |
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