Fig and Orange Glazed Ham
Ingredients:
8kg cooked leg ham
60 whole cloves
Fig and Orange Glaze
350g jar Beerenberg Fig and Almond Jam
2 tbs Dijon mustard
1/3 cup orange juice
2 tbs brandy
Method:
Cut a circle in the rind of the ham about 10cm from the shank end of the leg.
To remove rind, run your thumb around edges of rind just under the skin. Start pulling rind from widest edge of ham; continue to pull rind carefully away from fat up to the cut at shank end. Remove rind completely. Use reserved rind to cover the cut surface of ham to keep it moist during storage.
Preheat oven to 180C. Using a sharp knife, score across fat at about 3cm intervals, cutting just through surface of fat. Do not cut deeply into fat, or it will spread apart during cooking. Score in opposite direction to make a diamond pattern; stud with cloves.
Place the ham on a wire rack in a large baking dish; cover shank with foil. Brush ham with half of the fig and orange glaze; bake, uncovered, in a moderate oven for about 1 ¼ hours or until browned all over, brushing often with remaining glaze during cooking.
To make the Fig and Orange Glaze: Combine jam, mustard, juice and brandy in a small saucepan; stir over low heat, without boiling, until jam melts.
