Orange and cumin glazed ham with fresh orange and rocket salad

Elizabeth Clarkson

Glaze

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

Decoration

1 cup	White sugar
1 cup	Water
2	Oranges, or 3, sliced
1 handful	Cloves, whole (Main)

Directions

1. Preheat the oven to 160C.
2. Remove the skin from the ham, score the surface in a diamond pattern and set it in a roasting pan.
3. Mix the sugar, cumin and mustard with a spoonful of the orange juice and set aside.
4. Pour the remaining orange juice over the ham and set the pan in the oven.
5. Allow the ham to warm right through – this should take 30-40 minutes, depending on the size – basting frequently with the juices.
6. Meanwhile, bring the white sugar and water to a simmer.
7. Cut the orange slices in half, then place them in the simmering liquid for 20 minutes.
8. Remove and place on a piece of baking paper to cool.
9. 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.
10. Watch carefully until it develops a deep golden glaze. Remove immediately.
11. As the ham cools, decorate the surface with the candied orange slices, anchoring them in place with cloves.
12. Serving suggestion: surround the ham with a mixture of rocket leaves and orange segments.
13. Serve with your favourite mustards and chutneys.