INGREDIENTS:

1 Shoulder of Ham (how big...I dunno, it was heavy!)

big splashof Jack Daniels Bourbon

1 tsp All Spice

1 tsp Cinnamon

1 tsp Cloves

2 Tbs Brown Sugar

1 jar (330g) RedOrange Marmalade

3-4 Redbelly Blood Oranges

Toothpicks

METHOD

1. Skin the ham. Easier said than done. Once I worked out to hold the slippery bugger with a clean tea towel at the hock things got a lot easier

2. Score the ham. I realise (now) that this should be done evenly and in a nice pattern. Small differences in depth are magnified during baking (as I found out)

3. Mix all of the glaze ingredients together (should smell like you want to shoot shots of it - if you cant smell the bourbon, add more!)

4. Spread over the scored ham with a brush

5. start skewering slices of blood orange all around the ham. For the sides and undersides I used two in the rind rather than one in the middle as shown above.

6. Bake in a slow oven (170 degrees C) for around 2.5-3 hours (30 mins per kilo....OK ham must have been about 5-6 kg)

7. Repeatedly baste in the glaze (I did this about four times)

1st Glaze:

The finished Product:

8. Remove skewers/toothpicks

9. Carve

10. Enjoy! The spices and the orange really cut through the fatty flavour of the ham. The bourbon does a stunning job of delivering those flavours, deep inside the flesh of the ham

I hope you enjoy this recipe.

Contact Details for Chris and Barbara:

Chris Stephan l Food Consultant & Stylist
pen&palate 156 cross road malvern 5061 south australia
m: 0427013789 l e: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Barbara : email  This e-mail address is being protected from spambots. You need JavaScript enabled to view it