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Curtis Stone’s orange, brown sugar and mustard glazed ham

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  • High in protein

Indulge your taste buds with the sweet flavours of our succulent ham, generously glazed with a harmonious blend of zesty orange, rich brown sugar, and tangy mustard.

  • Serves12, with leftovers
  • Cook time1 hour 20 minutes
  • Prep time30 minutes, + cooling time
Curtis Stone’s orange, brown sugar and mustard glazed ham

Ingredients

  • 1/2 cup (125ml) orange juice
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (60ml) white wine vinegar
  • 1 tbs Dijon mustard
  • 1/2 tsp mixed spice
  • 8kg Coles Beechwood Smoked Full Leg Ham
  • 4 oranges, peeled, thinly sliced
  • 1 tbs whole cloves

Nutritional information

Per 100g ham: Energy: 1302kJ/311 Cals (15%), Protein: 17g (34%), Fat: 11g (16%), Sat Fat: 4g (17%), Carb: 34g (11%), Sugar: 34g (38%), Dietary Fibre: 1g (3%), Sodium: 980mg (49%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Combine the orange juice, sugar, vinegar, mustard and mixed spice in a small saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Set aside to cool.

  2. Step 2

    Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Place the ham on a wire rack in a roasting pan.

  3. Step 3

    Brush the ham with one-quarter of the orange juice mixture. Arrange the orange slices, overlapping slightly, over the ham, securing each slice with a clove. Lightly brush with a little of the remaining orange mixture. Wrap the shank in foil.

  4. Step 4

    Bake, basting with the remaining orange mixture every 15 mins, for 11/4 hours or until the ham caramelises and is heated through. Set aside for 15 mins to cool slightly.

  5. Step 5

    Transfer the ham to a large serving platter. Cut into slices to serve.

Recipe tip

COOK. STORE. SAVE
Clever storage:
To keep leftover ham at its best, store it on the bone, covered, in a ham bag or pillowcase. Before covering, soak the bag or pillowcase in a mixture of 4 cups (1L) cold water and 2 tbs white vinegar and wring out the excess mixture. Cover ham and store in the coldest part of your fridge for up to 1 week. If the bag or pillowcase dries out, repeat the soaking and wringing out process.

Plan ahead: The glaze can be made up to 5 days ahead. Store in the fridge until ready to use. You can also remove the ham rind 3 days ahead and keep the ham in the fridge. Bring to room temperature before cooking.

 

Curtis Stone’s orange, brown sugar and mustard glazed ham

Curtis Stone’s orange, brown sugar and mustard glazed ham
  • Serves12, with leftovers
  • Cook time1 hour 20 minutes
  • Prep time30 minutes, + cooling time
Ingredients
  • 1/2 cup (125ml) orange juice
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (60ml) white wine vinegar
  • 1 tbs Dijon mustard
  • 1/2 tsp mixed spice
  • 8kg Coles Beechwood Smoked Full Leg Ham
  • 4 oranges, peeled, thinly sliced
  • 1 tbs whole cloves
    Description

    Indulge your taste buds with the sweet flavours of our succulent ham, generously glazed with a harmonious blend of zesty orange, rich brown sugar, and tangy mustard.

    Method
    1. Step 1

      Preheat oven to 180°C. Combine the orange juice, sugar, vinegar, mustard and mixed spice in a small saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Set aside to cool.

    2. Step 2

      Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Place the ham on a wire rack in a roasting pan.

    3. Step 3

      Brush the ham with one-quarter of the orange juice mixture. Arrange the orange slices, overlapping slightly, over the ham, securing each slice with a clove. Lightly brush with a little of the remaining orange mixture. Wrap the shank in foil.

    4. Step 4

      Bake, basting with the remaining orange mixture every 15 mins, for 11/4 hours or until the ham caramelises and is heated through. Set aside for 15 mins to cool slightly.

    5. Step 5

      Transfer the ham to a large serving platter. Cut into slices to serve.