Christmas Ham with Blood Orange Marmalade and Cashew Glaze

The ham will be served on an attractive platter on Christmas Day. For now, it will chill, covered, in the refrigerator.

As soon as the jar of blood orange marmalade arrived from Red Belly Citrus, I knew I had my ham glaze settled. The glaze is a real cracker; one I have used several times and adapted from a recipe I first saw in Fresh December 2007. 

Instead of using lime marmalade (perfectly lovely), I have used the blood orange and also amended the quantities of the other ingredients to suit our tastebuds. And I left out the Dijon mustard, as Peter cannot stand mustard in any form.

CHRISTMAS HAM WITH BLOOD ORANGE MARMALADE AND CASHEW GLAZE
6.5kg double smoked free range ham*
1/2 cup Red Belly Citrus blood orange marmalade
3 tablespoons soft brown sugar
1 egg, lightly whisked
200g Woolworths Select brand savoury honey cashews

Preheat your oven to 160 degrees C. Using the tip of a sharp knife, cut criss cross into the skin around the bone/shank end of the leg (see pic 3). Then starting at the full end of the ham, work your fingers gently between the skin and the fat. Carefully, and with great patience, work the rind off the ham. Discard the rind. With a sharp knife, score the fat into a diamond pattern, but take care not to cut in deeply. 

Whizz the cashews in a food processor or chop them finely with a knife. Combine the marmalade, whisked egg, brown sugar and half the chopped cashews. Brush generously over the ham. Then sprinkle the remaining cashews over the glaze and press down gently. Pop the ham into your oven and cook for an hour, rotating every 15-20 minutes to assist with even browning. This ham can be served hot or cold. Allow to rest for 10 minutes before slicing and serving. Serves 10-12.

* Shop humane. For information about the RSPCA Humane Farming campaign, visit the RSPCA web site.

Just a few quality ingredients - the key being the blood orange marmalade and the savoury honey cashews

Free range double-smoked ham. Remember to shop humane.

Whizz the cashews in a food processor

Process or chop the cashews to this size

Carefully separate the skin of the ham from the layer of fat. Discard the skin.

I'm ready for my close-up! This is the result of cutting criss cross around the shank end of the leg.

Score the ham fat into a diamond pattern, taking care not to cut deeply

Combine the marmalade, brown sugar, egg and half the chopped cashews

Brush the glaze generously over the ham

Sprinkle over the extra cashews and press gently into place

Pop me into a 160 degree C oven for one hour

Best wishes for a peaceful and happy Christmas. Season's Eatings from Bizzy Lizzy and Peter xox