whisky, marmalade and mustard glazed ham
1½ cups (510g) orange marmalade
¼ cup (70g) Dijon mustard
½ cup (125ml) whisky
½ teaspoon sea salt flakes
5–6kg ham leg, skin removed and trimmed, see cook’s tip, below
cloves, to decorate
Preheat oven to 200°C (400°F). Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside.Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush ham with the glaze. Roast for35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.
+ Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 217mg||7 %|
|Potassium 13.2mg||0 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12.3g|
|Protein 0.3g||0 %|
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Calories per serving: 63
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