There’s nothing quite like warm ham at Christmas, and glazing it yourself is easy to do.
½ or whole cooked ham – try to select one with a decent fat layer under the skin
3 fresh oranges
2 tablespoons maple syrup
1 heaped tablespoon flour
2 tablespoons wholegrain mustard
Sourdough bread to serve
1. Heat oven to 120˚C and place ham in to warm for 30 minutes. Take out and remove the top layer of skin, leaving the layer of fat intact. Warming the ham first makes it much easier to ease the skin away from the fatty layer.
2. Use a sharp knife to score the fat layer in whatever pattern you like.
3. Slice one orange into very thin rounds. Make the glaze by mixing together juice from the remaining two oranges, maple syrup, flour and mustard to a smooth paste. Rub this into the fat, then arrange orange slices over the top of the ham to cover it. Brush orange slices with the remaining glaze. Bake for 1 hour, basting it with the juices after 30 minutes.
4. Serve thick slices of warm ham with warmed sourdough and mustard sauce.
2 tablespoons hot mustard
¼ cup mayonnaise, crème fraiche or sour cream
Salt and pepper
Mix together to form a smooth sauce.
For households with fewer people, smaller cuts of ham are readily available, usually without the skin or fat layer, but they’re still worth glazing. Just reduce the cooking time and cover any exposed ham with foil to prevent it from drying out.
PHOTOGRAPHY: TODD EYRES