Marmalade Glazed Ham

by Janice Brinkley

Serves:

Difficulty:  Easy, taking roughly an hour and a half to prepare and cook.

 

Ingredients:

  • 1 jar (200g)  marmalade jelly
  • ¼ cup (90g) honey 
  • ½ cup (125ml) orange juice 
  • 5–6kg ham leg, skin removed and trimmed+ 
  • cloves, for studding
    •  

    Method:

    1. Preheat oven to 200°C. Place the marmalade, honey and orange juice in a saucepan over high heat and whisk to combine. Bring to the boil and cook for  5–7 minutes or until thickened slightly. Set aside to cool slightly. 
    2. Using a small, sharp knife, score the ham fat in a diamond pattern and cover the hock with aluminium foil. 
    3. Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush with the glaze. Cook for 40–50 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.

    + To remove the skin, use a sharp knife to score the skin around the hock, then use your fingers to gently remove the skin from the ham. Trim any excess fat.

     

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