Cranberry and Orange Ham Glaze
TO PREPARE THE HAM FOR GLAZING
. Decide where your ham will be easiest to start lifting the rind.
. If your ham has a shank on it, this may be the best place to start.
. Use a small, sharp knife to start the lift of the rind from the fat.
. Gently push your fingers between the rind and the fat, moving your fingers to separate the rind from the fat.
. Cut the rind around the shank then lift the rind from the ham and discard.
. Using a clean ruler, cut diagonal lines a ruler width apart, about 5mm deep into the ham fat. Try not to cut into the ham flesh.
. Glaze the ham.
275g jar jellied cranberry sauce
2 teaspoons grated orange rind
3 tablespoons DYC Cider Vinegar
2 tablespoons Dijon mustard
¼ cup brown sugar
1 cup thawed whole cranberries
1 cooked ham about 8.5kg