- 4kg ham joint (smoked or unsmoked as you prefer)
- 3 bay leaves
- 2 tsp peppercorns
- 2 tsp coriander seeds
- 10 cloves
- 3 tbsp Dalfour Orange & Ginger preserve (or how about trying St. Dalfour Apricot spread?)
- 2 tbsp coarse grain mustard
- 1 tbsp Dalfour Orange Blossom Honey
- 1 tbsp soy sauce
- 1tbsp worcestershire sauce
Method
- Place ham in large saucepan, cover with water, add bay leaves, peppercorns & coriander seeds
- Cover, bring to the boil, then simmer for 1hr 45mins
- Leave to cool, drain well and pat ham dry
- With a sharp knife, pare away the rind leaving a layer of fat on the ham
- Score the fat in a diamond pattern and stud with the cloves
- Mix together the orange preserve, mustard, honey, soy and worcestershire sauces
- Place ham on roasting tray and coat with half the marinade/glaze
- Place in a pre-heated oven 190ºC/375ºF and roast for 20 mins
- Brush the ham with remaining marinade and roast for a further 25 mins
- Remove from oven and allow ham to rest before carving