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Roasted ham with cloves, chilli, orange and lime

David Massey from Good Food Live
For a fusion version of a buffet favourite, try David Massey's citrus-flavoured ham served with piquant, stir-fried pak choi

Roasted ham with cloves, chilli, orange and lime

Method

1. Place the ham in a large, lidded saucepan with the clove-studded oranges, onions and bay leaves. Add enough cold water to cover the meat. Over a high heat, bring the water to a rapid boil, then turn down the heat, cover the pan and simmer gently for 2 hours.

2. When the ham is cooked, take the pan off the heat. When the ham is cool enough to handle, transfer to a chopping board. Trim off the skin, leaving the white fat on the meat. Stud all over with the cloves. If you've cooked the ham in advance, wrap the foil and put in the fridge overnight.

3. Preheat the oven to 200C/gas 6. Mix the sugar and water and drizzle the sugar mixture over the ham. Transfer the ham to a foil-lined roasting tin and roast for 20- 25 minutes, basting occasionally.

4. Mix the garlic, thyme, chillies and orange and lime juice and zest and spread over the surface of the ham. Cook for a further 10 minutes.

5. To cook the pak choi, steam it for 5-10 minutes (don't over-do it, as you want the pak choi to retain its texture). Transfer to a wok and stir through the chillies, ginger, sesame oil, soy sauce and honey, briskly, over a good heat just until the leaves are thoroughly coated and glossy.

6. Serve the ham in slices with the bok choy and cranberry sauce.

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Serves: 8

Prep: 45 min, plus cooling
Cook: 2 hrs 35 min

Ingredients

For the ham

2kg ham, raw and unsmoked
2 oranges, studded with cloves
2 Onions, cut into wedges
4 Bay leaves
20 Cloves
6 tbsp soft brown sugar
2 tbsp water
5 garlic cloves, crushed
1 tbsp dried thyme
2 large red chillies, deseeded and finely chopped
1 orange, juice and grated zest
2 limes, juice and grated zest