TO BAKE THE HAM: Preheat the oven to 180 degrees centigrade and position the oven rack and lower third.
With a sharp knife remove the excess fat from the pork leg. Place the pork with the fat upwards and with a knife make diagonal cuts to obtain a diamond pattern throughout the fat layer.
Place the ham in a refractory for roasting. Add the orange juice and enough water to cover .5 cm of the refractory. I baked for approximately 2 hours (15 minutes for every 2 kilos of the ham). Add water every half hour to maintain the same water level in the refractory.
While cooking the hot ham 1/4 cup of the jam in a pot over medium heat. Add sugar, ginger and cloves. Mix and remove from heat, this is the glaze.
TO GLASS: Remove the ham from the oven and increase the temperature to 220 degrees centigrade.
Add more water to the refractory so that it has 1 cm of water and with a pastry brush apply the jam glaze on the ham.
Return the ham to the oven and cook until the icing is bubbling and begin to brown (10-15 minutes).
Remove the ham from the oven and place a large platter. Cover with aluminum foil and allow to cool 20 minutes while making the sauce to accompany.
TO MAKE THE SAUCE: Place the juices of the refractory where you cooked the ham in a refractory oven and allow it to cool for 10 minutes so that the fat separates. With a spoon remove the fat from the juices.
Place the juices in a pot and add the 1/4 cup of remaining marmalade and lemon juice. Boil and season with salt and pepper.
Add the sauce and beat the sauce for 15 minutes. Remove from heat and serve to accompany the ham.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: