Mar­malade, horse­rad­ish & rose­mary glazed ham

Or­ange mar­malade, mus­tard, horse­rad­ish and rose­mary make the per­fect fes­tive roast.

The Citizen (KZN) - - City -


1 (2.3kg to 2.7kg) cooked, smoked bone-in ham 3 cups wa­ter

⅓ cup or­ange mar­malade

2 ta­ble­spoons packed brown sugar

2 ta­ble­spoons whole-grain mus­tard

1 to 2 ta­ble­spoons pre­pared horse­rad­ish

1 ta­ble­spoon chopped fresh rose­mary or 1 tea­spoon dried rose­mary, Fresh rose­mary sprigs and or­ange wedges to gar­nish


1. Pre­heat oven to 162°C.

2. Score ham in a di­a­mond pa ern.

3. Place ham, cut side down, on a flat rack in a roast­ing pan.

4. Pour wa­ter into roast­ing pan.

5. Tent ham with foil.

6. Roast for 1 hour.

7. For glaze, com­bine mar­malade, brown sugar, mus­tard, horse­rad­ish, and chopped or dried rose­mary in a small saucepan.

8. Cook and stir over medium heat un­til melted.

9. Set aside.

10. Brush ham with the glaze and roast un­cov­ered for 60 min­utes, brush­ing ham with glaze every 15 min­utes.

11. Let ham cool be­fore carv­ing and gar­nish­ing with rose­mary and wedges.


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