Maple Orange Glazed Ham

Method

1. Preheat the oven to 180°C (350°F / gas 4).
2. For the glaze, combine the maple syrup, vinegar, mustard, orange juice, sugar, liqueur, cloves, allspice, coriander seeds and peppercorns in a medium saucepan.
3. Bring to a simmer over medium-high heat, stirring often, and cook for about 7–10 minutes.
4. Add the orange slices and turn the heat down to low. Cook for 5 minutes, or just until the oranges soften. Lift the oranges out onto a plate and set aside.
5. Raise the heat to medium and bring back to a simmer. Cook for another 7–10 minutes, until the glaze has reduced by a third or lightly coats the back of a spoon.
6. Strain through a fine-mesh sieve into a small saucepan and discard the solids. Set aside.
7. Remove the skin from the ham to reveal the fat, and lightly score the fat in a large diamond pattern.
8. Put the carrots, celery, onion and garlic halves in the bottom of a roasting pan and set the ham on top.
9. Generously brush the whole ham with the glaze. Lay the orange slices over the top and press down gently so they stick.
10. Tent the pan with foil and bake for 2½ hours, brushing with more glaze every 30 minutes.
11. Remove the foil and bake for about 30 minutes more, until fully cooked and golden brown, brushing with more glaze halfway through.
12. Take the pan out of the oven and rest the ham for 10–15 minutes, loosely covered with foil. Transfer to a carving board.
13. Strain the pan drippings into a small saucepan and skim off the fat. Add the remaining glaze and reduce over medium heat until the sauce thickens slightly, then take it off the heat.
14. Slice the ham ¼ cm thick, arrange on a platter and serve with the sauce.