Seville Orange Marmalade Christmas Ham
published 22 December, 19
This can be made in advance
300g chunky orange marmalade, preferably homemade from Seville oranges
Weigh the water, Ketyap Manis, ginger, cinnamon sticks, star anise into a saucepan. Place it on low heat and bring to a gentle simmer. Remove from the heat, add the marmalade and mix together. Return to the heat and bring to the simmer then allow to cool completely and refrigerate.
on the day…takes about 45 minutes
pre heat oven to 180°C
Put a couple of tablespoons of EVO I the bottom of your roasting dish and swish it around. Place the ham in the dish and spoon about one third of the marinade over the top. Put the ham in the oven and set a timer for fifteen minutes. When the timer goes baste with another third of the marinade, put it back in the oven and set a timer for fifteen minutes. When the timer goes baste and pour over the remaining third of the marinade, put it back in the oven and set a timer for fifteen minutes. Put the ham onto a deep carving plate, cover with foil and then a blanket folded at least into four or if you have a foam box with a lid this is also excellent.
Drain the marinade into a small saucepan and reduce a little.
Pour the marinate over the ham and as you are carving roll the sliced ham through the marinade.
 We vac the skin hard and freeze it. Gives excellent substance and flavour to winter minestrone and also finely minced and cooked off we put it in winter sausages.
 Ham will keep better refrigerated in a ham bag [or clean pillowslip] …it is inclined to sweat in plastic and doesn’t last as long in the freezer as it will in the fridge. We do however vac the ham bone and freeze it for pea and ham soup in the winter. It goes without saying residual fat is never wasted…vacced hard and frozen it goes into everything from sausages to hamburgers.