Orange & Grand Marnier Glazed Ham
This coffee maple glazed ham is a showstopping Christmas centrepiece for a crowd. A full Otway ham on the bone is scored, then slow-cooked on the BBQ or smoker. It’s basted every half hour with a glaze of brewed coffee, maple syrup, brown sugar and warm cinnamon. The result is deep, smoky-sweet flavour and a glossy, caramelised finish that’s made for carving at the table.
Ingredients
- 8 kg Otway Ham on the Bone – Full
- 1.5 cups soft brown sugar
- 1 cup honey
- 2 tbsp soy sauce
- 1/4 cup Grand Marnier
- 2 tbsp Dijon mustard
- 1 large orange
- 10 whole cloves, plus 30 extra
Mustard Sauce
- 2 tbsp Dijon mustard
- ½ cup sour cream
- ½ cup thickened cream
Method
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 bbq, 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 Sauce: 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.
Notes
Watch Desi cook up the recipe here:
View this post on Instagram
FAQs
Can I make this ham without Grand Marnier?
Yes. Swap the Grand Marnier for the same amount of fresh orange juice with a little extra zest, for an alcohol-free glaze. Cointreau or another orange liqueur also works if you have it on hand.
Can I cook this glazed ham in the oven?
Yes. Follow the same steps in a 180°C oven. Bake covered with foil first, then uncovered while you glaze.
Can I make the sauces ahead of time?
Yes. The mustard cream can be made a day ahead and kept covered in the fridge, which gives the flavours more time to develop. The glaze can also be made the day before and gently rewarmed.
How should I store leftover ham?
Wrap leftover ham in a ham bag or a clean tea towel soaked in water and a splash of vinegar, and keep it in the fridge. Re-soak the bag every few days and the ham will keep for up to two weeks.
