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December 21, 2009

Holiday Inspiration | Whisky, Marmalade and Mustard Glazed Ham by Donna Hay.

Whisky, Marmalade and Mustard Glazed Ham Recipe

Whisky, Marmalade and Mustard Glazed Ham

Donna Hay.

1½ cups (510g) orange marmalade
¼ cup (70g) Dijon mustard
½ cup (125ml) whisky
½ teaspoon sea salt flakes
5–6kg ham leg, skin removed and trimmed, see cook’s tip, below
cloves, to decorate

Preheat oven to 200°C (400°F). Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside.Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush ham with the glaze. Roast for35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10. + Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat.

A Italian Kitchen by Stefania: Simple, healthy and good recipes from my home kitchen.

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