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Enjoy with a chilled classic Fancy Fruit Cup or Spiced Orange Cup!
Christmas Ham (pealed and scored)
1 blood orange, thinly sliced
1 navel orange, thinly sliced
1.5 cups Fancy Fruit Cup
400mL Fever Tree Spiced Orange Ginger Ale
1/2 cup Blood Orange Marmalade
150mL Orange Juice
2 tsp fresh juniper berries
2 cups brown sugar
1 tsp maple syrup
2 tsp dijon mustard
Step 1 | Add all ingredients into a heavy-based saucepan, stirring until combined. Place onto medium-high heat & gently bring to boil. |
Step 2 | Meanwhile, place a baking rack into a large, deep, heavy-based baking pan before filling with 4 cups of water & placing into oven. Turn oven on & preheat to 200 degrees C. |
Step 3 | Once all the glaze ingredients have been brought to the boil, slightly turn heat down, allowing to gently simmer whilst occasionally stirring until reduced & a thick glaze consistency has developed. (approx 1.5 hr. Take off the heat. |
Step 4 | Once reduced & liquid has developed into a sticky viscous consistency, begin basting the ham with a basting brush, working from the very top down, ensuring ham is evenly covered. Repeat this process. |
Step 5 | Begin arranging both orange varieties over ham in a diagonal manner, ensuring each slice aligns to the next (they will shrink slightly). Use toothpicks to secure any orange slices in place which may require it. |
Step 6 | Baste entire ham & orange slices ensuring you get between all the crevices. |
Step 7 | Remove baking pan from oven, placing ham onto rack (ensuring bottom of ham is resting above water level) before putting into the oven & baking for 20min. |
Step 8 | Remove from oven, repeating the basting processes before returning ham to oven and baking for another 20 minutes. |
Step 9 | Repeat this process every 20 min for approx. another 1 hour or until a rich, deep caramel colour has been achieved. |
Step 10 | Allow to cool and then carve. |
Crafted for the Australian summer, Fancy Fruit Cup uses our award-winning gin blended Earl Grey tea and sweetened with Australian orange liqueur.