Anathoth Spiced Tropical Glaze
![Anathoth Spiced Tropical Glaze](/content/images/size/w1200/2022/11/RECIPE-freedom-farms-anathoth-ham-glaze.jpeg)
Our Christmas glaze from 2017, using the delicious breakfast marmalade by the team at Anathoth Farm (purveyors of some of the best jams and chutneys in Aotearoa). A classic glaze recipe that still makes our mouth water with the citrus and spices.
Ingredients
- 2 cups Anathoth Farm Breakfast Marmalade
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1 cup brown sugar
- 3 tsp chili flakes
- 1 orange (grate rind and juice)
- 1 tsp ground cumid seeds
- 1/2 tsp ground coriander seeds
- 3 green cardamom pods, ground
- 1 Tbsp whole grain mustard
- 50 whole cloves
- Freedom Farms half or whole Champagne Ham
Method
- In a saucepan simmer for 5- 10 minutes Breakfast Marmalade, brown sugar, orange juice, pineapple juice, ground coriander, ground cumin seed and ½ of the chili flakes and whole grain mustard. (You want this all to reduce slightly, by 30%).
- Preheat oven to 160°C and spoon or brush some of the glaze mixture on to the skinless ham, then place in oven.
- Keep basting the ham with this glaze and the pan liquid several times.
- Cook ham for 10 minutes per kg or until glaze is sticky and shiny.
- Remove from oven sprinkle with remaining chili flakes, grate on orange skin.
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Tip: If you don't like things spicy, sub out the chili flakes for finely chopped dried cranberries.