Equipment
Ingredients
Main
- 8160 g ham
- 240 ml white vinegar
- 6 g cloves, ground
- 2 g nutmeg, ground
- 2 g black pepper, ground
Glaze
- 220 g brown sugar
- 1 g mace, ground
- 30 g mustard
- 30 ml orange juice
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F).
Trim the skin from the ham, leaving approximately 1.25cm (0.5 inch) of fat on the surface.
Score the fat layer of the ham in a diamond pattern using a sharp knife.
Mix half of the ground cloves with the nutmeg and black pepper in a small bowl.
Rub the spice mixture thoroughly over the entire surface of the ham.
Place the ham in a large baking pan and pour the white vinegar into the pan.
Bake the ham at 220°C (425°F) for 30 minutes.
Reduce the oven temperature to 160°C (325°F) and continue baking for 3.5 hours.
Whisk together the brown sugar, mace, mustard, orange juice, and the remaining half of the cloves to form a glaze.
Turn off the oven and remove the ham. Brush the brown sugar glaze evenly over the ham.
Return the glazed ham to the turned-off oven and let it sit for 30 minutes to set the crust.
Chef's Notes
- For a more intense flavor, consider using a bone-in ham, as the bone adds depth and moisture during cooking.
- Ensure the ham is at room temperature before baking to promote even cooking. Take it out of the refrigerator at least 30-60 minutes before you start the preparation.
- Don't skip the initial high-heat blast; it helps to render some of the fat and create a better surface for the glaze to adhere to.
- The white vinegar in the pan helps to keep the ham moist and tender during the initial roasting phase.
- The final resting period in the turned-off oven is crucial for allowing the glaze to set without burning, creating that perfect sticky crust.
Storage
Refrigerator: 5 days — Store in an airtight container or tightly wrapped in foil.
Freezer: 2 months — Slice before freezing for easier thawing.
Reheating: Reheat slices in a 150°C (300°F) oven covered with foil to prevent drying.
