Preheat oven, with shelf placed in lowest position, to 170°C. Prepare a large roasting pan lined with 2 sheets of
baking paper.
To remove and discard rind, cut through ham rind in a zigzag pattern using a small sharp knife then
score the fat in a 5mm-deep diamond pattern.
(However, be careful not to score the fat too deeply, otherwise fat
will melt and smear during cooking). Follow by placing ham in prepared pan.
Combine marmalade, maple syrup and orange juice in a saucepan over low heat and bring to a boil. Then reduce
heat to medium and simmer, uncovered, until thickened.
Brush half of the marmalade mixture over ham and roast
for 1 hour and 20 minutes brushing marmalade mixture every 15 minutes.
As soon as meat appears golden our
savory Christmas recipe is ready to be served – warm or cold.
Oriental Glazed Ham
To serve eight, we need:
* 1 small (about 6 to 7 kilogram) leg of ham
* 36 of whole cloves and garlic cloves
* Half a cup soy sauce and half a cup pure maple syrup
* 2 tablespoons Chinese barbecue sauce (char siu)
* 2 to 3 drops red liquid food coloring
* 1 teaspoon five-spice powder
Using a small sharp knife, score the fat lightly -- careful not to cut through to the meat -- in a diamond pattern. At
center of each diamond stud a clove. Combine all the remaining ingredients in a small bowl then brush over the
ham.
Refrigerate the ham overnight while reserving the excess marinade for later use. While preheating the oven to 160°C, cook, stirring occasionally, the reserved marinade over low heat until
thickened.
Brush ham and bake 40 minutes (To prevent any marinade to drip down from burning, place raw ham
on a rack over a large roasting pan filled with 1 cup hot water).
While baking, brush more of the soy mixture
occasionally to enhance the glaze of this flavorful Christmas recipe.
