Glazed ham studded with cloves is a traditional Christmas favourite. The addition of bourbon to this classic recipe adds another level of flavour. It's a great dish to cook at any time, so why wait for Christmas? It tastes just as good cold for lunch and is ideal for a picnic or a big party.
- 3 kg cooked ham on the bone, cooled
- 20 whole cloves
- 4 tbsp orange marmalade
- 4 tbsp honey
- 4 tbsp Dijon mustard
- 100 ml bourbon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 15 minutes
Preheat the oven to 160°C.
Cut the rind off the cooked ham, leaving the fat, and place the ham in a roasting tin. With a sharp knife, score the fat in a diamond pattern, taking care not to cut through the meat, and stick a clove into the centre of each diamond.
In a bowl, mix the marmalade, honey, mustard and bourbon together and, using a pastry brush or palette knife, spread the ham with one-third of the glaze. Bake for 15 minutes, then take the ham out of the oven and spread with half of the remaining glaze. Return the ham to the oven for another 15 minutes. Remove from the oven, spread with the remaining glaze and return to the oven for a final 15 minutes.
Remove the ham from the oven and let it rest for 15 minutes before slicing.