Ingredients
Equipment
Method
Method
- Preheat the oven to 325 degrees F or 160 degrees C. Place the ham on a rack in a large roasting pan. Score the fat in a diamond pattern and stud with cloves if using. Brush lightly with oil.
- Roast the ham uncovered for one and a half hours which is about ten to twelve minutes per pound.
- Make the glaze by combining red wine plum jam brown sugar honey orange juice orange zest cinnamon stick cloves nutmeg pepper and salt in a small saucepan.
- Bring to a gentle simmer and cook for about ten to twelve minutes until the mixture thickens into a glossy syrup. Remove the cinnamon stick and whole cloves.
- For a very smooth glaze you may blend it or strain it through a fine sieve.
- Brush the warm glaze generously over the ham. Return the ham to the oven and roast for another thirty to forty minutes basting every ten minutes until the surface is shiny caramelised and richly coloured.
- Rest the ham for twenty minutes before slicing.
- Garnish with fresh plum slices and rosemary or thyme if desired. Serve warm with extra glaze on the side.
Nutrition
Notes
Tips and Variations
- Add a splash of port to the glaze for extra depth
- Replace plum jam with blackberry jam for a darker fruit flavour
- Add two star anise to the glaze for a stronger Christmas spice note
- Make extra glaze and warm it gently before serving for drizzling
FAQ
Can I use a spiral cut ham?Yes. Reduce basting time slightly and be gentle when brushing so the slices do not separate too much. Can I make the glaze ahead?
Yes. Make it up to three days ahead and store it in the fridge. Warm it gently before brushing onto the ham. What wine works best?
A medium bodied red wine such as merlot or shiraz works beautifully. Avoid very dry or very sweet wines. How do I stop the glaze from burning?
If the top begins to darken too fast tent loosely with foil during the final ten minutes of cooking.
