1 cured ham, 2.5 kg
8 orange segments
3/4 cup of Karo syrup
1/4 cup of apricot jam
For the glaze for the ham
3 cups of orange juice (juice from 8 oranges)
1/3 cup of Dijon mustard
2 tablespoons of English Worcestershire sauce
1/2 cup of milk
1 cured ham, 2.5 kg
8 orange segments
3/4 cup of Karo syrup
1/4 cup of apricot jam
For the glaze for the ham
3 cups of orange juice (juice from 8 oranges)
1/3 cup of Dijon mustard
2 tablespoons of English Worcestershire sauce
1/2 cup of milk
Cut the orange segments into fine strips, without the white pith
Leave the orange peels in cold water for at least 24 hours beforehand
Change the water several times
On the next day, place the orange peels in a saucepan with 3 cups of boiling water
Cook for 20 minutes, strain and discard the liquid
Repeat the operation one more time
Strain again
Heat the Karo syrup and apricot jam in a medium saucepan until they dissolve
Add the orange segments and let it simmer at high heat
Reduce the heat and cook for another 10 minutes until the glaze thickens slightly
Do not let the glaze dry out so that it does not stick when cooled
Remove from heat and let cool
Remove the rind of the cured ham and excess fat
Mix in the orange juice, Dijon mustard, and English Worcestershire sauce
Place the cured ham in a baking dish, make holes in the meat and bathe with the glaze
Put it in a hot oven (200°C) preheated to cook for 2-3 hours until cooked through and the glaze reduces and thickens slightly
Baste the cured ham with the glaze from time to time
Remove from the oven and cover with glazed orange segments
Take the leftover glaze in the baking dish, add milk, mix well, and check the seasoning
Serve 20 portions
238 calories per serving
