With the Christmas season creeping up on us, it’s time to start planning the food! not only are The Chilli Project sauces wonderful as accompaniments to the festive spread, they can also be incorporated into traditional recipes for a flavour booster. I have been adding our Habanero & Orange Sweet Chilli Sauce to the glazed ham for the past 2 years and it’s truly delicious. It adds a bit of heat (but not too much in this quantity), and it adds some complexity to the traditional sweetness.
7kg whole leg ham, on the bone
125g (3/4 cup, lightly packed) brown sugar
150g (1/2 cup) orange marmalade
75g The Chilli Project Habanero & Orange Sweet Chilli Sauce
1 teaspoon Chinese five spice
3 tablespoons Hot English Mustard
500ml (2 cups) orange juice
Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Remove the skin from the ham. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.
Combine the sugar, marmalade, Habanero & Orange Sweet Chilli Sauce, Chinese five spice, mustard and one cup of the orange juice in a blender or processer until well combined and smooth. Place the ham, fat-side-up, in a large baking dish. Pour the remaining cup of orange juice into the dish. Pour / brush half of the glaze over the ham.
Bake the ham for 30 minutes. Brush with half of the remaining glaze. Bake, brushing once with remaining glaze, and then basting every 20 minutes for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.