Ingredients:
1 x D’Orsogna Flame Roasted Honey Mustard Mini Ham
1 x D’Orsogna Australian Jarrah Honey Mini Ham
1 x D’Orsogna Champagne Leg Mini Ham
Cranberry & Fig Glaze
1 fig, diced
1/2 cup brown sugar
1/2 cup cranberry sauce
1/4 tsp cinnamon
1/2 cup orange juice
Mango & Jalapeno Glaze
1 peach, skin removed, diced
1/2 cup brown sugar
1 jalapeno, finely diced
1/2 cup mango jam
1/2 cup peach juice
Pineapple and Ginger Glaze
3 dried apricots, diced finely
1/2 cup brown sugar
1/2 cup apricot jam
1 tsp ginger, grated
1/8 tsp nutmeg
1/8 tsp cinnamon
1/2 cup pineapple juice
To garnish
20 cloves
20 bay leaves
5 sprigs rosemary
10 cherries
1 fig, halved
1 peach, halved
Method:
STEP 1: To make the cranberry and fig glaze, place a saucepan over medium heat then add the fig and brown sugar and cook until the sugar melts.
STEP 2: Add the cranberry sauce and cinnamon, then stir for 2 minutes until the mixture comes together and there’s no lumps.
STEP 3: Add the orange juice and reduce the glaze for 5 minutes. Add to a small bowl and set aside.
STEP 4: To make the mango and jalapeno glaze, place a saucepan over medium heat then add the peach, jalapeno and brown sugar, and cook until the sugar melts.
STEP 5: Add the mango jam, then stir for 2 minutes until the mixture comes togethers and there’s no lumps.
STEP 6: Add the peach juice and reduce for 5 minutes. Add to a small bowl and set aside.
STEP 7: To make the pineapple and ginger glaze, place a saucepan over medium heat then add the apricot, ginger and brown sugar, and cook until the sugar melts.
STEP 8: Add the apricot jam, nutmeg, cinnamon and stir for 2 minutes until the mixture comes together and there’s no lumps.
STEP 9: Add the pineapple juice and reduce the glaze for 5 minutes. Add to a small bowl and set aside.
STEP 10: Preheat the oven to 200C.
STEP 11: To score the D’Orsogna Flame Roasted Honey Mustard Mini Ham, lay it down on a lined baking tray, then use a sharp knife to create a large diamond pattern. Press the knife about an inch deep, and run diagonally on the ham from one side to the other. Continue this action creating cuts about ¾ an inch apart going in one direction, and then repeat going the opposite way.
STEP 12: Press the cloves into the ham at the intersection of each slice until the ham is fully covered.
STEP 13: To coat, brush the ham evenly with cranberry and fig glaze, and place in the oven for 1 hour, removing every 20 minutes to re-glaze.
STEP 14: To serve, place the ham on a platter and surround with 10 bay leaves, and garnish with the fig halves.
STEP 15: To score the D’Orsogna Australian Jarrah Honey Mini Ham, remove the netting, lay it down on a lined baking tray then use a sharp knife to trace the cross hatch pattern, slicing about an inch deep.
STEP 16: Cut a sprig of rosemary into 4 pieces then press into the intersections of the scored ham.
STEP 17: To coat, brush the ham evenly with pineapple and ginger glaze, and place in the oven for 1 hour, removing every 20 minutes to re-glaze.
STEP 18: To serve, place the ham on a platter and surround with sprigs of rosemary, and garnish with cherries.
STEP 19: To score the D’Orsogna Champagne Leg Mini Ham, lay it down on a lined baking tray then use a sharp knife to create a horizontal pattern. Press the knife about an inch deep, and run diagonally on the ham from one side to the other. Continue this action creating cuts about 5mm apart going in one direction.
STEP 20: To coat, brush the ham evenly with mango & jalapeno glaze, and place in the oven for 1 hour, removing every 20 minutes to re-glaze.
STEP 21: To serve, place the ham on a platter, and surround with bay leaves, and garnish with the peach halves.
STEP 22: Enjoy!
