|2 kgs||Champagne ham, up to 2.5kg (Main)|
|1 cup||Brown sugar|
|1 tsp||Ground cumin|
|1 Tbsp||Mustard powder|
|2||Oranges, juice only|
|1 cup||White sugar|
|2||Oranges, or 3, sliced|
|1 handful||Cloves, whole (Main)|
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- Preheat the oven to 160C.
- Remove the skin from the ham, score the surface in a diamond pattern and set it in a roasting pan.
- Mix the sugar, cumin and mustard with a spoonful of the orange juice and set aside.
- Pour the remaining orange juice over the ham and set the pan in the oven.
- Allow the ham to warm right through – this should take 30-40 minutes, depending on the size – basting frequently with the juices.
- Meanwhile, bring the white sugar and water to a simmer.
- Cut the orange slices in half, then place them in the simmering liquid for 20 minutes.
- Remove and place on a piece of baking paper to cool.
- After the ham has warmed through, smear the brown sugar mixture over the surface, turn the oven temperature to 190C and return the ham to the oven.
- Watch carefully until it develops a deep golden glaze. Remove immediately.
- As the ham cools, decorate the surface with the candied orange slices, anchoring them in place with cloves.
- Serving suggestion: surround the ham with a mixture of rocket leaves and orange segments.
- Serve with your favourite mustards and chutneys.