1 tbsp - canola oil
½ cup - yellow onions, chopped
2 tsp - garlic, minced
1 tsp - ginger, ground
2½ cups - fresh orange juice
1 cup - brown sugar
2 tsp - grainy Dijon mustard
800g - Sunterra Farms gammon ham
5 - round orange slices, 1/8-inch thick
½ cup - brown sugar
Preheat oven to 325F.
Heat oil in a saucepan over medium heat and sauté the onion, garlic and ginger until the onions are golden brown. Add the orange juice, 1 cup of brown sugar and simmer until the liquid reduces by half. Add the mustard and season to taste with sea salt and freshly cracked black pepper. Take off the stove, purée with an immersion blender and set the glaze aside.
Score the ham diagonally to create a diamond pattern. Brush the glaze on liberally and top with orange slices. Add more glaze to the orange slices. Place the ham on a lined sheet tray and bake for 20 to 30 minutes, occasionally basting with glaze from the tray. Sprinkle ½ cup brown sugar on the ham about 15 minutes before taking it out of the oven so it has time to caramelize.
Take the ham out of the oven when its internal temperature reaches 140F. Let rest for a few minutes before carving.
Crisco Canola Oil (946ml)
Onion, Yellow Jumbo (approx 314g) (each)
Garlic, California (approx 52g per bulb) (each)
Morton Bassett Ginger Ground (71g)
Sunterra Juice, Fresh Orange (970ml)
Rogers Sugar Best Brown (1kg)
Maille Old Style Mustard (200ml)
Sunterra Gammon Ham, Smoked Semi Boned (kg)
Orange, Navel Large (approx 324g) (each)