Your Spanos Store

Rum, Orange and Mustard Glazed Ham

Serves icon Serves 16
Cook Time icon 80 min

Why not give something new a whirl this year?

What do I need?

  • 7 kg ham leg, rind removed
  • Cloves, for studding (about 40)

For the glaze:

  • ½ cup raw sugar
  • 2 tbsp MasterFoods Dijon Mustard
  • 1 tbsp golden syrup
  • 1 tbsp orange marmalade
  • 50 mL dark rum
  • 1 tbsp Cajun spice mix
  • 1 tsp ground clove
  • 1 tsp ground cinnamon

How do I make it?

  1. Preheat the oven to 200°C.
  2. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a criss-cross, honeycomb pattern at 2-centimetre intervals. Insert a clove into the centre of each square of fat. Wrap the hock in foil and transfer to a roasting tray lined with foil.
  3. To make the glaze, whisk all the glaze ingredients together to combine and add to a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce the heat and simmer, stirring occasionally for 10 minutes.
  4. Brush the ham fat with the glaze a few times to evenly coat it. Roast the ham in the preheated oven, brushing with the remaining glaze occasionally, for 1 hour or until the ham is golden and caramelised. Once cooked, set aside to cool for 30 minutes before serving.