A spectacular glazed ham for your Christmas table.
Preheat oven to 180C
Rinse ham under cold water and pat dry using paper towel.
Using a sharp paring knife, carefully peel off the skin on the ham, leaving a 1.5cm layer of fat.
Once removed, score a diamond cross-pattern into the fat, ensuring to not cut all the way through.
Place the marmalade, orange zest and the juice of ½ an orange into a saucepan. Heat, stirring continuously to combine ingredients.
Transfer ham to a roasting dish and pour over half the glaze. Bake for 30 minutes.
Meanwhile, peel the potatoes and cut into quarters. Par-boil the potatoes in salted water until tender. Drain well and allow to dry out in a colander. This helps to achieve light fluffy potatoes.
Remove ham from the oven. Place potatoes into the roasting dish along with whole cherry tomatoes. Coat the potatoes and tomatoes in the olive oil and seasoning to taste.
Pour the remaining glaze over the ham and sprinkle with rosemary & thyme.
Return to the oven and bake for a further 40 minutes.
Transfer the ham to a serving platter. Surround with potatoes and tomatoes to serve.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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