Orange and clove glazed ham
A fully cooked half ham gently reheated over orange slices, then caramelised under the grill with honey, mustard and cloves.
Active time25 min
Cooking1 h 45 min
Total2 h 30 min
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Ingredients
- 2 large unwaxed oranges
- 2800 g fully cooked ready-to-eat bone-in spiral-sliced half ham
- 170 g runny honey
- 30 g Dijon mustard
- 1 g ground cloves
Preparation
Preheat the conventional oven to 160 °C. Wash and dry the oranges. Finely grate the zest from one orange without taking the white pith and weigh out 2 g. Squeeze that orange, strain the juice and measure out 80 ml. Cut the other orange into rounds about 6 mm thick. Whisk the honey, measured juice and zest, mustard and cloves in a bowl.
2 large unwaxed oranges170 g runny honey30 g Dijon mustard1 g ground cloves- oven
- fine grater
- citrus juicer
- fine sieve
- knife
- chopping board
- bowl
- whisk
Arrange the orange slices in a roasting dish and place the ham on top, cut side down. Brush with a thin layer of glaze and cover the dish tightly with foil. Bake for about 80–100 min, until the centre reaches 60 °C, with the probe in the meat without touching the bone.
2800 g fully cooked ready-to-eat bone-in spiral-sliced half ham- roasting dish
- pastry brush
- foil
- oven
- probe thermometer
Remove the foil and turn on the oven grill. Carefully turn the ham so the fatty side faces up, supporting it with tongs and a large spatula. Brush with all the remaining glaze. Grill for about 3–5 min, watching constantly, until golden and caramelised without burning. Baste with the pan juices and serve, cutting the slices away from the bone.
- oven with grill
- tongs
- large spatula
- pastry brush
- spoon
- knife
Allergens
- Mustard
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration