Greg's glazed baked ham
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This is based on a recollection of my childhood, where we had baked ham for Christmas dinner. I've also taken ideas from a recipe in Stephanie Alexander's The Cook's Companion. I'm still not 100% happy with it, but it's not too bad.
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All images taken on Friday, 25 December 2015, thumbnails          All images taken on Friday, 25 December 2015, small
Diary entry for Friday, 25 December 2015 Complete exposure details




quantity       ingredient       step
1 kg       smoked, baked ham       1
about 50       cloves       1
40 ml       orange juice       2
20 g       Dijon mustard       2
30 g       honey       2


  1. Remove rind from ham if present, pierce meat in a square pattern at about 2 cm intervals and insert a clove in each corner, stem first.

  2. Heat oven to 160°, put in ham and pour over a small quantity of glaze, adding more when it has dried, about every 10 minutes. Total time should be round 90 minutes. Grill if necessary to get a mid-brown colour.

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