Glazed Ham with Grape Compote
It’s not just for Christmas Day! A glazed ham is the perfect solution for summer entertaining!!
Serves 6 – 10 (with plenty of leftover ham for sandwiches!)
Ingredients
- ½ cup orange marmalade
- ¼ cup honey
- ½ cup orange juice
- 5kg (approx.) ham leg, skin removed and trimmed
- 1 tbsp cloves
- ¾ cup sugar
- 500g Sun World® Premium Black Seedless Grapes, halved
- ½ small red onion, thinly sliced
- ¼ cup whole-grain mustard
- ¼ cup red wine vinegar
- 1 tsp finely chopped fresh thyme, plus sprigs for garnish
- 1/3 cup packed light brown sugar
Directions
- Preheat oven to 200°C. Mix together the marmalade, honey and orange juice in a saucepan over high heat and bring to a boil for 5 – 7 minutes. Set aside to cool slightly…
- To remove the skin from the ham, use a sharp knife to score the skin around the hock, and then use your fingers to gently remove the skin. Score the ham fat in a diamond pattern and cover the bone with foil. Trim any excess of fat.
- Place the ham on a lightly greased wire rack in a baking dish lined with baking paper. Push a clove into each diamond and brush with the glaze. Cook for 40 – 50 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised.
- While the ham is cooking, make the compote. Add the grapes, onion, mustard, vinegar, chopped thyme and sugar to a saucepan and gently bring to simmer, crushing the grapes with a wooden spoon until the sauce thickens. Let cool completely.
- Place the ham on a platter with grape compote and serve.
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