1 1/2 hours
Ham glaze recipe below. It’s a beauty.
2 cups orange juice
2 cups port
2 cups brown sugar
1/2 cup Dijon mustard
1/2 cup red wine vinegar
1 cinnamon stick
1 teaspoon five spice power
Put all ingredients into a wide pan, stir over a low heat until sugar dissolves. Then crank up the heat and boil it until reduced by at least half, the more you reduce it the thicker the glaze will be. Stir it a few times to stop it catching on the base of the pan and to combine the mustard.
Score ham and stud with cloves.
If you like to eat your ham warm then it’ll take a few hours to warm through, do this on about 180C. You can pop a bit of glaze on then. I usually like to crank up the temp towards the end to about 200-220C and then bathe the ham in glaze and let it get rich and caramelly.
Serve any extra glaze with the ham.
Recipe by Jody Vassallo