THE OTWAY PORK GLAZE RECIPE
• ½ cup of orange marmalade
• ½ cup of brown sugar
• ½ cup of Dijon mustard
• 2 tablespoons of white wine vinegar
Mix all the ingredients together until it is thick and the sugar has dissolved.
COOKING THE HAM
Heat the oven to 240 degrees Celsius and line a large baking tray with baking paper.
Brush half the glaze mixture onto the fat of the ham, ensuring to get the glaze into all the scored diamonds. The total cooking time for the ham is 30 minutes, but remove it from the oven every 10 minutes to baste the ham with the remaining glaze mix.
STORING THE HAM
Make sure the ham is not out of the fridge for more than two hours on Christmas Day (or any spring/summer day you're entertaining).
To store, soak a ham bag in a mixture of 2 cups of water and 2 tablespoons of vinegar. Ring out the ham bag and place the ham inside.
Keep soaking the ham bag every two days in the water and vinegar mix to keep it fresh, tender and succulent.
100% Australian-owned, Otway Pork has been farming pigs for the last 20 years from its seven farms across Western Victoria.
A high-quality, premium Australian pork product, Otway Pork offer everything from fresh pork cuts (cutlets, loin steaks, fillets) to sausages and small goods (pulled pork and everyone's favourite leg ham).