Orange glazed ham with grilled peaches
1500 g, (Buy 2.5kg semi-boneless shoulder ham)
⅓ cup(s), (105g)
¼ cup(s), (55g)
Freshly squeezed orange juice
⅓ cup(s), (80ml)
6 medium, halved, stones removed
1 cup(s), (1 bunch)
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line a baking dish with baking paper. Using a small sharp knife, cut around the ham shank in a zigzag pattern, about 8cm from end. Run knife under rind around edge of ham. Lift rind, running your fingers between rind and fat. Discard rind.
- Trim excess fat from ham, leaving a 1cm-thick layer all over. Use a knife to score fat in a 5mm-deep diamond pattern. Stud the centres of diamonds with cloves.
- Combine marmalade, sugar, juice and mustard in a small bowl. Brush marmalade mixture over ham. Bake for 1 hour, basting every 15 minutes, or until golden and glazed.
- Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray peaches with oil. Cook for 3–4 minutes each side or until browned and tender. Place watercress on a serving platter. Drizzle with 2 tablespoons dressing. Arrange ham and peaches on watercress. Drizzle peaches with remaining dressing. Serve.