BAKED HAM WITH BLOOD ORANGE MARMALADE
Preparation time: 30 mins Cooking time: 50 mins Serves 12
6 kg whole ham leg Cobram Estate Robust Extra Virgin Olive Oil (EVOO) for oiling pan and glazing ham. Cloves, to stud
1 bunch fresh herbs, berries
or flower buds, to decorate
330 g jar blood orange
¼ cup brown sugar
1 Tbsp Robust EVOO Finely grated zest and juice of ½ orange (to make 3 Tbsp juice)
STEP 1 Combine all marmalade glaze ingredients in a small saucepan. Heat over a high heat. Bring to the
boil, stirring until smooth. Set aside. (This can be made a day ahead.)
STEP 2 Preheat oven to 180°C, ensuring oven rack is at the lowest possible position.
STEP 3 Put ham on a chopping board, rind side up. Using a sharp knife, cut around ham shank, 10cm from end of shank bone, through rind only.
STEP 4 Starting at opposite end, insert thumb and fingers between rind and fat.
STEP 5 Run thumb slowly from side to side, peeling back rind from the fat as you go.
STEP 6 Remove rind completely from cut in shank.
STEP 7 Using a small sharp knife, score fat with diagonal parallel cuts 4cm apart. Repeat in the opposite direction to
create a diamond pattern.
STEP 8 Grease a large roasting tray with EVOO. Cover ham shank with foil and transfer to tray.
STEP 9 Insert a clove into centre of each diamond. Brush ham with 2 Tbsp of EVOO and bake (without glaze) for 10 minutes.
STEP 10 Brush ham fat with ¹⁄³ of the glaze. Add 375ml water to the base of tray. Put in oven and bake, brushing with the remaining glaze every 10 minutes, for 50 minutes or until golden and sticky.
STEP 11 Remove foil from shank and transfer ham to a platter. Decorate shank with napkin, herbs, berries or flowers and slice at the dinner table