| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jude3 |
12 |
servings |
INGREDIENTS
| 1 |
|
Mayfair cooked ham on the bone |
| 1/2 |
|
375 g jar First Choice orange marmalade |
|
|
Zest and juice of 1 lemon |
| 2 |
ts |
Cotterill & Rouse mustard with beer |
| 1 |
|
Lemon; 1 lime, 1 small |
|
|
; orange, thinly |
|
|
; sliced |
| 1 |
|
227 gram can Dole pineapple pieces or rings; drained |
| 20 |
|
Gregg's whole cloves |
|
|
First Choice cherries |
|
|
Bay leaves to garnish |
INSTRUCTIONS
FOR THE GLAZE
Place the marmalade, lemon zest and juice and mustard into a saucepan.
Add 2-3 tablespoons of pineapple juice, bring to the boil and simmer
until a thick syrup is achieved.
Carefully peel back the leathery skin from the ham, leaving the soft
white fat layer.
Score a diamond pattern on the fat.
Brush with the glaze, then decorate with the citrus slices, pineapple,
cherries and bay leaves.
Carefully brush glaze over again.
Place onto a roasting dish and bake at 200OC for 15-20 minutes until
the glaze has set and the fruits have singed around the edges.
Remove and carve.
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