APPLE SYRUP-GLAZED HAM
SERVES PLENTY / PREPARATION 35 MINUTES / COOKING 1 HOUR 10 MINUTES
grated zest and juice of 2 oranges 6 tablespoons (⅓ cup) apple syrup (I used Chantal Organics,
available at specialty food stores and good supermarkets) 2 tablespoons wholegrain mustard 2 tablespoons whisky or brandy 1 ham (I used Grey Lynn Butchers Free-Farmed
Champagne Ham) cloves for studding the ham
Put the orange zest and juice in a saucepan and simmer to reduce by half. Mix with the apple syrup, mustard and whisky. Refrigerate until ready to use.
Preheat the oven to 180°C. Carefully remove the skin from the ham and score the fat in a diamond pattern. Stud cloves in the centre of each intersected square.
Bring the ham out of the fridge an hour before you plan to cook it. Brush the glaze over the ham and bake, basting with the glaze every 20 minutes until golden – about 1 hour total. (If you are warming the ham right through, then you may need to cover with a foil if the glaze starts to darken too much).
WINE A delicious, textural viognier. We recommend the Askerne Viognier 2016.