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.
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I use Australian standard measuring cups and spoons in my recipes.