In a small bowl mix brown sugar, whisky, and bitters until well combined.
Spoon a liberal amount of old fashioned glaze over the ham.
Cover the ham with orange slices. Secure each slice in place with half a cherry and a toothpick that has been cut in half.
Place ham in the oven and bake for the required time (refer to the above mentioned guide for correct cooking time for size of ham you have).
Baste the ham with leftover glaze and pan juices every 10-15 minutes until the end of cooking time.If the orange slices start to burn cover with aluminium foil.
Give the ham one final baste before serving with the pan juices.
Place leftover pan juices in a small bowl to serve along with the ham. Re-heat juices if necessary for serving.
GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY AND IS FOR THE GLAZE ONLY, NOT THE HAM