Cooking Time: 1 hour
The perfect Christmas centrepiece, a succulent whole ham with the golden glaze of Lirah Vincotto and orange.
Ingredients
- 1 whole ham (approx. 8kg), cooked on the bone
- 250ml verjus (dry white wine or water can be substituted)
Glaze
- ¾ cup orange marmalade
- ¾ cup sugar
- 4 tablespoons Lirah Vincotto
- 3 tablespoons Dijon mustard
Method
1. Preheat oven to 180 degrees.
2. Remove the skin from the ham and score the fat in a diamond pattern.
3. Place the ham in a large pan and pour in the verjus.
4. Whisk together glaze ingredients and spread all over the scored fat.
5. Bake for approx. 1 hour, basting regularly to result in a golden, caramelised glaze.
6. Slice and serve with all your favourite Christmas trimmings!
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