Rosemary and Citrus Braised Ham
A luxurious and slow-cooked delicacy perfect to celebrate Easter with extravagance.
Cook Time: 5 hours

Difficulty: Moderate
Serves: 6-8
Tagged in: Brunch, Recipes


Smoked bone-in ham with rind (preferably shank end), cured; 1 Whole

Orange Juice; 1 ½ cup + zest

Lemon Juice; 1/2 cup + zest

Red Wine; 1 cup

Olive Oil; 2 tbsp

Onion, coarsely chopped; 1 medium

Garlic Cloves, smashed; 4

Rosemary, coarsely chopped; 1/2 cup

Honey; 1/2 cup

Mustard Paste; 2 tsp

Black Pepper, grounded; 2 tsp

Red Pepper Flakes, crushed; 1/2 tsp

Salt; to taste


  1. Arrange a rack in the lowest level of the oven; preheat to 160°C. Leaving fat intact, remove outer rind from most of ham.
  2. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts. Place ham in a large roasting pan.
  3. Boil red wine, 1 cup orange juice, lemon juice and 7 cups water in a saucepan for 5 minutes. Pour into the bottom of the roasting pan.
  4. Bake ham, basting with pan juices occasionally until an instant-read thermometer inserted into centre of ham registers 50°C for two and half to three hours.
  5. Meanwhile, sauté the shallots and rosemary in olive oil and stirring often until shallots are very soft for about 10 minutes, stir in the garlic and sauté.
  6. Add ½ cup orange juice. Bring to a simmer and cook until reduced to quarter in volume.
  7. Cool and transfer the mixture to a food processor and blend. Add lemon and orange zest, mustard, honey, pepper and salt. Mix well.
  8. Remove pan from oven and increase heat to 180°C. Using a pastry brush spread the citrus mixture over ham properly.
  9. Return pan to oven and bake the ham, until crust is golden brown, for 15-30 minutes.
  10. Transfer ham to a large platter. Rest for 30 minutes before carving. Skim fat from pan juices, reheat and pour juices into a medium pitcher; serve alongside.

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