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Maple and Orange Glazed Ham

Name: Maple and Orange Glazed Ham
Prep time: 20 min
Cook time: PTvaries with ham sizeM
Yield: Makes 15
Ingredients: 4.5 kg 100% New Zealand Ham Cooked on the Bone; 1 cup Cottee's Maple Flavoured Syrup; ½ cup orange juice; ¼ cup wholegrain mustard

Christmas wouldn’t be Christmas without a ham on the bone − and a delicious home-made glazing will make it extra special. Our sweet orange and maple glaze is sure to impress! Serve ham glazed hot or cold, with vegetables or salad and minted new potatoes.

Makes 15

Prep Time 20 minutes

Cook Time Varies with ham size

Intermediate

Ingredients

4.5 kg 100% New Zealand Ham Cooked on the Bone

1 cup Cottee's Maple Flavoured Syrup

½ cup orange juice

¼ cup wholegrain mustard

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Carefully run your fingers under the skin of the 100% New Zealand Ham Cooked on the Bone to lift it away. Do this slowly so you finish with a smooth layer of fat. Place ham in a foil-lined roasting dish.

Step 2

2. Using a small sharp knife cut the ham fat layer into a diamond pattern.

Step 3

3. Mix together the Cottee's Maple Flavoured Syrup, orange juice and wholegrain mustard and brush this liberally over the ham. Pour 2 cups of water around the ham.

Step 4

4. To glaze and serve hot, bake at 160°C allowing 20 minutes per kg, brushing with glaze every 15 minutes. To glaze and serve cold, bake at 180°C for 35-40 minutes, brushing with glaze every 15 minutes.

Step 5

BBQ Cooking Instructions: Preheat lidded BBQ to 200°C, place ham in a tray in the centre of the BBQ. Cover and return to temperature. Turn off the two inside burners and leave the two outer burners on and cook at 200°C for approximately 1 hour and 45 minutes, (or until ham is hot through to the bone) brushing with glaze every 15 minutes. To glaze and serve cold cook for 45 minutes.