Christmas Ham

Makes glaze for 1 whole ham to serve up to 30 people.

1 whole (7-8kg) smoked ham, cooked on the bone

1 cup thevineco Riesling or Cabernet Sauvignon verjuice (or Chardonnay Vinegar) or a Wine vinegar

Whole cloves, to stud (optional)

Glaze:

230g jar orange marmalade

¾ cup soft brown sugar

2 Tbsp Fig or normal Balsamic

3 Tbsp wholegrain mustard

Makes glaze for 1/2 ham to serve up to 15 people.

1 whole (3-4kg) smoked ham, cooked on the bone or boneless

1 cup thevineco Riesling or Cabernet Sauvignon verjuice or Chardonnay Vinegar or Wine vinegar

Whole cloves, to stud (optional)

Glaze:

1/2 jar (115g) orange marmalade

6 Tbsp soft brown sugar

1 ½ Tbsp Fig or normal Balsamic

1 ½ Tbsp wholegrain mustard

Preheat oven to 150°C. Remove the skin from ham and with a sharp knife, score the fat in a diamond pattern about 5mm deep. Place ham in a large oven pan and surround with verjuice.

Mix all glaze ingredients together and thickly smear over the scored fat to evenly cover. Press a clove into the centre of each diamond.

Cover with tinfoil for the 1st hour.

Baste every 20 minutes for at least another one and half to two hours until glaze has caramelised to a golden brown.

Sliced ham can be served hot or cold, accompanied by chutneys or mustards.

Note: To store ham for up to 2 weeks, cover sliced meat securely with a clean, damp tea towel or piece of muslin, rinsing the cloth every day to keep it moist. Place ham in the coldest part of the fridge. Do not cover with plastic wrap, as this will cause the ham to sweat and deteriorate more quickly. Ham can be frozen (for up to 3 months), wrapped in paper and then securely in foil, however some moisture will be lost on thawing.