The classic glazed ham is the Australian version of the Xmas turkey and nearly everyone has their own recipe. Everything from beer to brown sugar has ended up basting its way across this Xmas Classic so we wanted to unleash our own version.

Enjoy with a chilled classic Fancy Fruit Cup or Spiced Orange Cup!

Ingredients

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.