INGREDIENTS:

• 1 whole leg of ham

• 5 oranges

• 100g Cherries

• Maple syrup

• 2 star anise

• 1 cinnamon stick

• 1 jar orange marmalade

• 2 bay leaves

• ¾ cup Port

• ¼ cup Verjuice

• ¾ cup brown sugar

• 4 Tbsp Dijon mustard

• Ground fennel seeds

• Salt and pepper

METHOD:

1. Preheat oven to 170◦

2. Place the orange marmalade, pitted cherries, cinnamon stick, verjuice, port, bay leaves, brown sugar, star anise and maple syrup into a saucepan. Switch onto medium high heat and bring to the boil, then turn down to low and let reduce for approx. 1 hr.

3. Meanwhile, carefully peel the skin of the ham by pulling it with the fingers leaving just the hock end with the skin on. Score the skin with a sharp knife across the ham, then rub the mustard all over, sprinkle the ground fennel seeds and ground pepper and set aside.

4. Peel the oranges, making sure there is no white peel left on them, then slice them into thin disks ( 5mm approx. )

5. Place the orange disks on top of the ham by applying a bit pressure so they stick to the ham. They should overlap just a little in between the disks. You can pierce the side oranges with a toothpick to keep in place so they don’t fall while cooking.

6. Brush on some of the glaze, making sure it covers the whole leg. Note, this will be a bit runny but it will stick once cooking. 

7. Place your ham in the preheated oven, making sure to glaze every 30mins for 1 ½ hrs until golden, sticky and caramelized.