- 3½ -4kg/7lb 10oz-9lb boned rolled piece unsmoked ham
- 2 oranges, 1 cut into wedges and finely grated zest and juice of the other
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 cinnamon stick
- 2 tbsp English mustard
- 85g black treacle
- handful cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- big bunch bay leaves and orange segments, to serve (optional)
If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)
While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.
When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.
Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.
BBC Good Food Show WinterSee James Martin cooking live at the BBC Good Food Show Winter. Save 20% on tickets quote RECIPE
Pickled red onion & green bean saladPlace 200ml rice vinegar and 2 tbsp caster sugar in a pan. Bring to the boil. Tip 2 finely sliced red onions and 1 finely sliced green chilli into a bowl, then pour the hot vinegar over. Cover and set aside for 30 mins to pickle. Bring a pan of salted water to the boil, then add 600g green beans. Boil for 2 mins until just cooked, then drain and plunge into iced water. Toss with the pickled red onions, snipped chives and 1 tsp of the pickling liquid. Season to taste.