Orange ham glaze

From the Australian Women's Weekly Pork cookbook. I think this could be the one for this Christmas... last year's glaze was truly something that should never be repeated.

• Cloves (or maybe I might add a few star anise)


• 2 small oranges, thinly sliced


• Half a cup orange marmalade


• Three quarters cup orange juice


• Quarter cup firm-packed brown sugar


• 2 tsp Dijon mustard


• 2 tbsps Cointreau or Grand Marnier

Stir the marmalade, sugar, juice, mustard and liqueur in a saucepan over low heat till warm. Arrange and secure the orange slices over the ham with cloves. Brush with glaze, insert in oven, cook at about 180C for a few hours, till ham is heated through (brushing with more glaze as you go).