Christmas Ham with a Salted Maple & Orange Glaze

Preheat the oven to 200 degrees bake and prepare a large roasting tray lined with a wire rack (to allow the juices to drip away from the ham).

To make the glaze, combine the glaze ingredients in a small saucepan and bring to a light simmer. Simmer for 10 minutes and remove from the heat. Allow the glaze to thicken and settle for 10 minutes whilst you prepare the ham.

Lightly score around the bone with a sharp knife to allow you to peel back the skin. Use your fingers to peel back the skin of the ham carefully and slowly. Carefully remove the skin and discard – unless you would like to place it over the ham at the end for storage. Use a sharp knife to lightly score the ham fat in a criss cross pattern.

Brush lashings of our delicious housemade Salted Maple & Orange Glaze over the ham, using the brush to press it into the scoring pattern. Cover the ham with cut pieces of orange, held together with a toothpick.

Brush the glaze over the orange pieces and bake the ham in the oven for 1 hour – reglazing every 10 minutes during this hour (the trick here is to reheat the ham only, not overcook it). The glaze should be sticky and caramelized by this point.

Remove the ham and allow it to cool for 15 minutes before slicing to serve.

To store your ham, follow the instructions on your Murray River Salt ham bag and keep it in the fridge for up to 2 weeks.