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Orange Mustard Glazed Ham
Smoky ham, sweet honey and mustard are a winning combination in this Christmas ham.
4 kg ham, skin removed
¾ cup runny honey
1 tbsp Dijon mustard
Zest of 1 orange
2 tbsp freshly squeezed orange juice
2 oranges, thinly sliced
Preheat oven to 180C.
Using a sharp knife, score the ham fat (not the flesh) crossways in ½ centimetre intervals.
Wrap the ham hock in foil (this prevents it from burning). Place the ham on a greased rack in a large baking dish lined with foil.
Add honey, mustard, orange zest and juice to a small saucepan over low heat. Cook, stirring often until warmed through.
Insert orange slices in the scores made on the ham fat, then glaze ham with 1/3 of the honey mixture and bake for 30 minutes uncovered.
Glaze with half of the remaining honey mixture and bake for a further 30 minutes.
Remove ham from oven. Glaze with the remaining honey mixture being sure to get glaze in between slices. Transfer to serving platter.
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