Baked Ham with Orange and Port Glaze
- Whole ham on the bone
- 1 large onion, roughly chopped
- 2 sticks celery, roughly chopped
- 1 large carrot, roughly chopped
- Juice 1 large orange
- Handful of cloves
- 1 tbsp English mustard powder
- 4 tbsp dark brown sugar
- 2 tbsp port or sweet sherry
- Grated rind 1 orange.
4D Hot Air at 170°C.
- Ask your butcher to weigh the ham and take note as most domestic scales won't be able to take the weight of the ham. Soak the ham in plenty of cold water for several hours or overnight.
- To work out the total cooking time, allow 40 minutes to the kilo plus 20 minutes. Line the universal pan with a sheet of baking parchment.
- Put the prepared vegetables into the bottom of the pan. Then drain the ham and place on the bed of vegetables. Pour over orange juice. Cover the ham with foil and place in the oven. Set the timer to go off one hour before the total cooking time is up. For example, if the total cooking time is 4 hours, remove the ham from the oven after 3 hours.
- Skin the ham leaving a thin layer of fat behind. Using a sharp knife lightly score the fat. Mix together the mustard, sugar, port or sherry and orange rind. Spread over the ham and stud with the cloves.
- Place the ham back in the oven and cook for the remaining hour. Allow to relax for at least 30 minutes before carving.
Note: Here is an example of how to work out the timing for the ham. A 7kg ham will need approx 5 hours cooking time. 7 x 40 = 280 minutes + 20 minutes = 300 minutes or 5 hours. 4 hours covered in foil and then a further 1 hour once the ham has been skinned and glazed.