Try an orange and ginger glazed leg of ham with roast veggies, beautiful steamed broccoli, freshly podded peas and corn on the cob. This festive feast wouldn’t be complete without
a rich and moist fruitcake or Christmas pudding with lashings of brandy butter sauce.
Orange and ginger glazed leg of ham
Serves 12 people
1 cup freshly squeezed orange juice
(Benny’s Fruit Corner; Stalls 1-2, H Shed)
¼ cup honey
(raw orange blossom honey from Thao; Stall 71, B Shed)
a pinch of white pepper
(Gewürzhaus; Shop 7-9)
1 tablespoon ground ginger
(Gewürzhaus; see above)
2 tablespoons olive oil
(Faraday’s extra-virgin olive oil from Pavilion Select Produce; Shop 31-32, Dairy Hall)
4kg leg smoked ham
(Vic Meat Supply; Shop 18, Meat Hall)
To make the marinade, combine the orange juice, honey, pepper, ground ginger and olive oil, and mix well.
Score the ham in a diamond pattern and place in a large zip-lock food bag with the marinade, seal and turn to coat.
Refrigerate overnight, turning the bag occasionally. Bake in a 200°C oven for 40 minutes, basting often. Rest the ham for 10 minutes before carving.