Why Wait for Christmas Baked Ham

Baked Glazed Ham

What you need:

Ham on the bone
Cloves to decorate
1 x 500 g jar marmalade (I used Rose's English breakfast marmalade)
1/2 cup muscat or Torquay (I used Australian Rutherglen)

What you need to do:

Put your oven shelf in lowest position and heat to 180 degrees.
Unwrap your ham, rinse and pat dry.  Remove the rind, running your fingers under the surface as you work.  Trim fat from ham leaving a 1cm layer then score the fat with a knife in a criss-cross diamond pattern.  Push a clove into the centre of each diamond.
Place the marmalade and Muscat into a saucepan and heat until marmalade has dissolved.
Place your ham in your ham baking tray, brush with half the marinade and bake for 30 minutes.  After 30 minutes pour over the remaining glaze then return to oven and bake for another 20 to 30 minutes or until golden.  Let rest for a least 15 minutes before carving.

 

Serving suggestions:

1. Serve with your traditional Christmas dinner.
2. Serve as a baked ham dinner with roasted potatoes, roasted balsamic cherry tomatoes and roasted asparagus spears. Mustard or pickle of choice.

Enjoy.