Cranberry and orange glaze

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For 1 x 5kg ham


400g chunky cranberry
sauce
100g marmalade
8 tbsp honey
2 tsp Dijon mustard
1 orange, sliced


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Mix all of the glaze ingredients together. Divide into two bowls and set one aside.
  3. Brush half of the glaze over the cooked ham and use toothpicks to secure the orange slices to the sides of the ham. Bake for 40-45 minutes until golden brown. Baste the ham every 20 minutes with the glaze.
  4. Turn the oven to 220˚C/200˚C/gas mark 7. Cook the ham for a final 20 minutes without opening the oven door.
  5. Place the remaining glaze in a saucepan and simmer for 10-15 minutes until reduced. Transfer to a jug and keep warm.
  6. Once the ham is baked, transfer to a plate, tent loosely with foil and allow to rest for 20 minutes. Remove the toothpicks before serving to the table with the reduced glaze.