Fri, 21 December 2018
Ingredients
1 raw ham on the bone
3 cinnamon stick
5 star anise
2 sticks of celery
2 onions peeled and sliced
2 carrots peeled and chopped
3 pints of beer
5 oranges
1 cup honey
1/2 cup orange juice
1 tablespoon Dijon mustard
Whole cloves, to decorate
Method
- Place ham in water and soak for at least 6 hours, remove from the water and place in a large pot.
- Add in the cinnamon sticks, star anise, celery, carrot, beer and cover with water. Bring to the boil and let simmer until ham is cooked through, ensuring that the ham is covered with liquid throughout the cooking process. Allow 20 minutes per 450g and 20 minutes over. Carefully remove ham for the liquid and let cool.
- Preheat oven to 180C. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind.
- Finely grate rind of 1 orange. Place honey, orange juice, mustard and 2 teaspoons orange rind in a pot. Place over a heat and let honey melt and the liquid reduce slightly.. Brush one-third of honey mixture over ham.
- Using a small sharp knife, peel skin and pith from oranges (use 5 oranges). Thinly slice. Arrange orange slices, overlapping slightly, over ham. Press a clove through the centre of each slice to secure. Place ham on a wire rack in a large roasting pan. Drizzle half the remaining honey mixture over oranges. Cover shank end with foil to prevent it burning.
- Bake, using a pastry brush to baste with remaining honey mixture every 15 minutes, for 50 minutes to 1 hour or until edges of orange slices start to caramelise. Serve and enjoy
