Glazed Roast Ham

You can use this as glaze to baste over your ham to roast or to just brush over slices of ham and serve cold.

Preheat oven to 200°C (180°C fan-forced). Place vinegar, brown sugar, zest and juice of orange, mustard, stock pot and honey in a small saucepan. Bring to the boil, stirring. Continue to cook, stirring occasionally for 5 minutes or until sauce has reduced by half. Set aside to cool slightly.

To prepare the ham: Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Use a small sharp knife to score the fat, diagonally, at 3cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.

Place the ham on a wire rack in a roasting pan that has been fully lined with foil. Wrap the ham shank in foil. Roast in preheated oven until the glaze just starts to caramelise. Remove from the oven, slice and serve.