serves 12 – 20
If you’re only serving 12, expect quite a bit of leftover ham. I assure you this won’t be a problem, You can either carve it up and give your guests a little ‘doggy bag’ to take away, or save it for all manner of leftovers. Ham & lentils soup, ham sandwiches, fried ham and eggs.
You could also use a 1/2 ham and cut back on the glaze – just use 1/2 the jar of marmalade. The cooking time may be slightly less but not significantly. Likewise, if your ham is a giant, even an 8kg one will be fine with this amount of glaze and the cooking time should be about the same, maybe a few minutes more.
The beautiful thing about a good ham is that they’re almost impossible to overcook. If you undercook it there’s no food safety risk, but you’ll be missing out on the crispy, salty sweet goodness. Perfect for people who are a bit nervous about large hunks of meat.
The other wonderful thing is that ham isn’t fussy about its serving temperature. So you can glaze it well ahead of time and serve at room temperature. Or once it’s done, keep it covered in a really low oven (100C /200F) for up to 2 hours.
Highly recommend investing in a disposable aluminum baking dish for cooking your ham. Saves on washing up and is a great place to store your ham in the fridge.
a small handful cloves
1 jar (500g / 1lb) orange marmalade
3-4 sprigs rosemary, leaves picked
extra rosemary for decoration, optional
1. Preheat your oven to 200C (400F).
2. With a sharp knife, carefully cut away the tough skin from the top side of the ham, leaving as much luscious fat as you can.
3. Score the ham in a diagonal pattern with cuts about 1inch apart. Make sure you cut through the fat and just into the flesh.
4. Press one clove into the centre of each diamond.
5. Place in a baking tray, surrounding with the decorational rosemary, if using. Bake for 20 minutes.
6. Meanwhile, heat the marmalade and rosemary leaves in a small saucepan unit it simmers. Remove from the heat.
7. After the ham has been in for 20 minutes, pour 1/2 the glaze over the top, spreading it evenly with a pastry brush, spoon or a little branch of rosemary.
8. Return to the oven, turning so the front goes to the back for another 20 minutes.
9. Smear over the remaining glaze using the method in step 7.
10. Bake for another 20 minutes, remembering to turn again.
11. After the ham has been in for 1 hour, remove and baste by scooping the juices from the bottom of the pan and drizzling over the top.
12. Bake for another 20 minutes, remembering to turn again.
13. After the ham has been in for 1 hour 20minutes it should be done. You’re looking for it to be lovely and deeply caramelised on top. If not, continue to base and check every 10 minutes until well coloured.
14. Serve hot or at room temperature.