Marmalade Ham Glaze

Marmalade Ham Glaze  (6kg ham serves 30)

5-6 kg cooked ham on the bone
½ cup whole cloves
¾ cup orange marmalade
1 cup brown sugar
¼ cup port or sweet sherry
1 cup water


Preheat the oven to 190 degrees C. Put the ham, skin side up, on to an ovenproof tray with sides. Cut the skin around the thin shank end.
Starting at the opposite end from the shank end, slide your fingers under the skin and move them from side to side to loosen the skin in one large piece, and then carefully peel it off. Most definitely leave the layer of fat on, as this gives flavour and keeps the ham moist. You can leave it on the side of your plate later if you get a slice with too much fat on it.
Score the fat layer down to the flesh in a criss-cross diamond grid pattern. Push a clove securely into where each line of the grid intersects.
Mix the jam, brown sugar and port or sherry to a paste and spread all over the top of the ham, making sure you don’t disturb the cloves.
Pour the water into the bottom of the tray and place in the oven. Leave in the oven for 45 minutes to 1 hour, basting frequently until the glaze is gooey and adhering to the ham, the water has evaporated and the ham is just browning around the edges. Be careful towards the end that the sugary glaze doesn’t burn.
Remove to a large serving platter and serve hot, or cool quickly and serve cold, with the Red Onion and Apricot Relish or Rocket Salsa, which is like a deconstructed Italian Salsa Verde.

Red Onion and Apricot Relish (Makes about 3 cups)

500grams peeled, thinly sliced red onions
¾ cup cider vinegar
Zest of 1 orange
½ cup currants
¾ cup sliced dried apricots
1 tsp coriander seeds
2 seeded, dried red chillies, thinly sliced
1 cup water
Salt to taste
Put everything into a saucepan and bring to the boil. Turn the heat down and simmer 35 – 40 minutes until the onions and apricots are soft, the water has evaporated and the mixture is thick and sticky.
Serve warm or cold.
Store in the fridge.

Rocket Salsa (makes about 3 cups)

2 handfuls rocket leaves, chopped coarsely
1 handful Italian parsley sprigs
E gherkins, thinly sliced
3 tablespoons capers
2 tablespoons wholegrain mustard
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
Mix everything together just before you need it, seasoning well with salt and pepper.

For 70 other recipes that are tried and true -purchase the wisanow recipe e-book