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Add a photoServings: 12
Ingredients
- 1 x Mayfair cooked ham on the bone
- 1/2 x 375 g jar First Choice orange marmalade Zest and juice of 1 lemon
- 2 tsp Cotterill & Rouse mustard with beer
- 1 x lemon, 1 lime, 1 small orange, thinly sliced
- 1 x 227 gram can Dole pineapple pcs or possibly rings, liquid removed
- 20 x Gregg's whole cloves First Choice cherries Bay leaves to garnish
Directions
- Place the marmalade, lemon zest and juice and mustard into a saucepan.
- Add in 2-3 Tbsp. of pineapple juice, bring to the boil and simmer till a thick syrup is achieved.
- Carefully peel back the leathery skin from the ham, leaving the soft white fat layer.
- Score a diamond pattern on the fat.
- Brush with the glaze, then decorate with the citrus slices, pineapple, cherries and bay leaves.
- Carefully brush glaze over again.
- Place onto a roasting dish and bake at 200OC for 15-20 min till the glaze has set and the fruits have singed around the edges.
- Remove and carve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 929g | |
| Recipe makes 12 servings | |
| Calories 724 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 968mg | 28% |
| Total Carbs 187.48g | 50% |
| Dietary Fiber 7.5g | 25% |
| Sugars 156.71g | 104% |
| Protein 3.27g | 5% |
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