Ingredients
- 3 kgleg of ham, trimmed and skin removed
- 1 cupsmooth orange marmalade
- 1/4 cupStaffords Honey
- 1/2 cuporange juice
- 3 TbspStaffords Dijon Mustard
- For studdingcloves
- To garnishsage
Made with Staffords
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Method
Preheat the oven to 180°C.
In a saucepan, combine the marmalade, honey, orange juice and mustard. Cook over low heat until the glaze has thickened slightly, 5 to 7 minutes. Set aside but do not allow it to cool completely. If needed, reheat over low heat for 1 to 2 minutes.
Score the trimmed ham in a 2 cm diamond pattern and push a single clove into the centre of each diamond. Only stud the top, or whichever side you will be presenting. Place on a rack above a lined baking sheet.
Generously brush the ham with the glaze and place on the lowest rack of the oven. Every 10 minutes, remove the ham, rotate it and brush on more glaze. Repeat until golden brown, about 40 to 60 minutes depending on your oven. If the top browns too quickly, loosely cover with a piece of tinfoil.
Remove from the oven and allow to cool slightly. Sprinkle with sea salt flakes and serve on a large dish, sliced or whole, garnished with fresh sage.
