Celebrate Christmas with a little difference. This beer and orange marmalade glazed ham will be your favourite Christmas ham recipe for years to come. Serve with lovely new potatoes and a smoky aioli.
1 cooked leg ham (we love Hellers)
330ml beer (we used Stella Artois)
150g orange marmalade (we love Barkers of Geraldine)
1 teaspoon smoked paprika (we use Mrs Rogers)
1 orange, thinly sliced
Preheat the oven to 180 degrees celsius. Carefully slice under the rind of the ham at the base, then using your fingers, carefully slide them between the ham rind and fat layer. The rind will come away easily but can tear so work slowly, gently forcing your fingertips between the layers. You need to retain as much fat as possible for scoring. This can be done with a small knife, but may result in an uneven, cut up surface.
Using a sharp knife, score the fat in diagonal lines 3cm apart. Repeat from the other side of the ham to create a diamond pattern.
Place the ham in a large roasting pan. Pour the beer into the pan. Place in the oven and bake for 40 minutes, basting with the beer half way through.
In a small saucepan combine the marmalade, smoked paprika and a quarter cup of the basting juices from the roasting pan. Bring to the boil and boil for 3 minutes then cool.
Remove the ham from the oven and dot with cloves. Carefully smear the scored fat all over with the marmalade paste, then lay the orange slices over the top (pinning down with additional whole cloves.
Return to the oven and bake for a further 30 minutes or until golden, basting half way through. Serve with a selection of fresh herbs if desired.
New potatoes with smoky aioli:
Store bought mayo (we loved Best Foods)
Quarter of a teaspoon smoked paprika (we use Mrs Rogers)
150g new potatoes per person, scrubbed (we love Wilcox Perlas)
1 tsp crushed garlic
A bunch of chives, chopped (we used Superb Herbs)
- Place the potatoes in a saucepan and cover with cold water. Bring to the boil, salt the water then reduce to a simmer until tender.
- Serve the potatoes with the mayo mixed with the garlic and chopped chives. Sprinkle with paprika to serve.