Orange & Fig Glazed Ham
1 x Cured Ham, ready for baking (approx. 2kg)
250g fig conserve
3 tbsps Dijon mustard
Zest and juice of 1 large orange
Makes:1 Baked Ham.
Oven Temperature:180c(fan)/200c/Gas Mark 5.
Bake Time:30 minutes per lb (450g)
Place the ham, uncovered in a large roasting pan. Calculate the bake time according to weight at 30 minutes per lb (450g).
Bake in the oven at 180c/200c/Gas Mark 5.
30 minutes from the finished bake time take the ham from the oven and remove the skin using a sharp knife to cut carefully below, peeling it away, leaving behind as much of the fat as possible.
With the knife score the fat in a diamond pattern making cuts lengthways and widthways.
Place the ingredients for the glaze in a small pan and gently bring to the boil. Reduce the heat and simmer for 3 minutes. Remove from the heat and spoon 2/3rds of the glaze over the top of the ham. Use a pastry brush to ensure that the ham is coated evenly.
Return the ham to the oven for 20 minutes before coating it further with the remaining glaze.
Bake for the remaining 10 minutes.
If the ham is to be served hot, allow to stand for 30 minutes before carving.
Large roasting tray, sharp knife, small pan, spoon, pastry brush, measuring spoons