Spiced Orange Glazed Ham

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A glazed ham is a superb centrepiece for any Christmas-time meal as it creates a real sense of occasion. The bonus with a whole ham is that leftovers can provide great, easy meals into the New Year.

½ orange, roughly chopped with seeds removed 1 cup water

¼ cup brandy

½ cup firmly packed brown sugar

¼ cup honey

1 teaspoon five-spice powder

2 tablespoons Dijon mustard

7-8kg whole ham leg on the bone

Whole cloves, to stud

2 cups fresh orange juice

To make the glaze, simmer orange in a pot with water for 10 minutes. Drain orange and place in a blender with brandy; process to a puree. Add brown sugar, honey, five-spice powder and mustard and mix to combine.

Place an oven rack in the lowest position of the oven and remove any other racks. Heat oven to 170°C.

Use a small, sharp knife to cut around the ham shank about 10cm from the end. Carefully run the knife under the skin around the edge of the ham. Gently lift the skin off by running your fingers between the skin and the fat.

Score fat about 5mm deep in a diamond pattern. Press a clove into the centre of each diamond.

Place ham, fat-side-up, in a large roasting pan. Pour the orange juice into the pan. Smear half the glaze over the ham. Bake 30 minutes then spoon over the remaining glaze. Bake a further 40-50 minutes, basting occasionally with the pan juices, until the glaze has caramelised. Set aside for 15 minutes to rest before carving. Serves about 20