Orange & Grand Marnier Glazed Ham

Prepare a BBQ for indirect cooking and preheat to 180C (350F).

Remove the rind from the ham by sliding your thumb under the edge and peeling it back. Stop peeling about 6 cm from the shank end, then use a knife to cut through the rind around the shank. Trim excess fat from the ham with a sharp knife.

Finely peel the orange rind without any white pith and cut the rind into thin, small pieces. Squeeze the orange to extract ½ cup of juice.

Place the ham on a rack in a deep baking dish. Add 3 cups  of water, along with the orange rind and 10 cloves. Cover the ham and tray tightly with foil and bake for 1.5 hours indirect heat. Placing the ham on the cooler side of the grill.

In a small saucepan, mix together the sugar, mustard, honey, soy sauce, and Grand Marnier. Heat until the glaze slightly thickens.

Remove the ham from the BBQ and drain the baking dish, reserving 1 cup of pan juices.

Lightly score the fat, 1 inch diamond patterns all over and add a clove in the middle of each diamond.  The diamond patterns will open up and get crispy when the ham is cooking.

Brush the glaze over the ham and return it to the oven, uncovered. Bake for 1.5 hours, brushing with glaze every 20 minutes.

Roast the ham, for an additional 30 minutes, brushing with the glaze every 10 minutes.

For the Mustard Cream: In a small bowl, mix the mustard, sour cream, and cream. Cover and let the mixture sit for 1 hour so the  flavours develop.

For the Orange Glaze: Combine the reserved pan juices, ½ cup (125 ml) of the glaze, and the reserved orange juice in a small saucepan. Stir over low heat for 3 minutes until the mixture boils.

Let the ham rest for 10 minutes before slicing.

Serve hot or cold with the glaze and mustard cream on the side.