Ingredients
Glaze
- 1 orange, Large
- 1/2 litre water
- 6 cloves whole
- 260 grams Soft brown sugar
- 1 tablespoon mustard powder
- 280 grams Chunky Orange Marmalade
- 1 package Glaze Cherries / Cloves, for decoration
Ham
- 7kg ham
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to moderate 180 degrees Celcius
Remove rind from ham by running a thumb around the edge, under the rind. Begin pulling back from the widest part. (This is really gross) When rind has been removed to within 10cm of the shank end, cut through the rind on the shank. (Use a sharp knife)
Cut orange rind into long, thin strips (I use a vegetable peeler)
- Squeeze juice from orange and set aside.
Place ham on a roasting rack in a deep baking dish. Add water, peel and cloves to the dish. Cover ham and dish securely with foil; cook for two hours. (We are steaming the ham here, to make it tender)
- Remove from oven. Drain meat and discard pan juices. Using a sharp knife, score fat with deep cuts crossways and then diagonally to form a diamond pattern.
Add Sugar, Mustard and Marmalade to Bowl.
Mix 5 sec/speed 5
Pour half of the Mustard paste onto ham and spread thickly, using a basting brush.
- Turn oven up to 210 degrees Celcius and cook uncovered, for about 30 minutes
Add Orange juice to the remaining Mustard Paste mixture and
mix 5 sec/speed5 untill well combined
Remove ham from oven and brush with Mustard Paste mixture. Add the Glace Cherries or Cloves to each diamond to decorate, return to oven.
Roast uncovered for a further hour brushing with the paste mixture every 10minutes.
Serve Ham sliced, hot or cold
Ham
Glaze
Tip
Note: after four hours of cooking, the tastiest bits are the edges which have gone crusty, and where the glaze has baked on and almost turned black. Cover leftover ham with a damp cloth or tea towel and store in fridge for about 10 days. Change cloth regularly, and make sure it doesn't dry out
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Are you sure to delete this comment ?