Orange and ginger-glazed ham roast
- 1 bone-in ham, 12 kg (26.5 lbs)
- 375 ml (1 1/2 cup) orange juice
- 375 ml (1 1/2 cup) cup water
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 250 ml (1 cup) white wine
- 750 ml (3 cups) orange juice
- 375 ml (1 1/2 cup) maple syrup
- 60 ml (1/4 cup) Dijon mustard
- 60 ml (1/4 cup) old style mustard
- 3 star anise pods
- 1 cinnamon stick
- 15 ml (1 tbsp) ginger, grated
- Zest of 1 orange
- 3 to 4 oranges, sliced or quartered
- Preheat oven to 165°C (325°F).
- Remove rind from ham, leaving a thin layer of fat.
- With the tip of a knife, gently draw horizontal and vertical lines on ham.
- Place ham in roasting pan and pour orange juice and water.
- Cover and cook in oven for approximately 7 to 8 hours, basting from time to time. Add some liquid if needed.
- Remove ham from oven and generously slather with glaze (see below).
- Replace in oven for 45 minutes to 1 hour. Baste every 15 minutes.
- Thirty minutes before the end of cooking time, add orange slices or quarters to pan.
- Once ham is golden, remove from oven, slice and serve with roasted oranges.
- In a small pot, cook onion in butter and oil for 2 to 3 minutes.
- Add garlic and cook for 2 minutes.
- Pour wine and reduce by half.
- Add orange juice, maple syrup, Dijon mustard, old style mustard, star anise, and cinnamon, and let simmer 25 minutes.
- Add ginger and orange zest and let flavours infuse while glaze thickens.
- Remove from heat and pass through sieve.
To protect the bone and stop it from turning black, simply cover with a piece of aluminium foil.
The secret to a tender ham is cooking it low and slow. Braise or boil it one hour for every kilo (about 2 lbs).